One whole pork loin was trimmed and cut into three pieces. Boston butt was deboned and trimmed. BB bone was frozen to be smoked later.
Pork loin and Boston Butt were wet cured for 17 days with salt, brown & white sugar, distilled water and #1 cure. Meat was removed from cure rinsed and patted dry. One CB was seasoned with crushed red pepper, one with 16 mesh black pepper and one with no seasoning. Placed on a wire rack uncovered in the beer refrigerator for two days.
BBB and CB were smoked for 11 hours in my homemade (sorry not a Weber) vertical smoker. IT temp was 145-150F when pulled. Bacon will rest in the refrigerator for two days uncovered on wire racks before being sliced.
While the bacon was smoking, I fired up my 26” kettle to double smoke ham and a Boston butt bone. BB bone is a great snack for the cook. If you’ve never tried a smoked BB bone, I encourage you to give it a try. Ham was pulled at 150-155F IT……… My wife does not like squishy ham lol
Ham will be sliced up, vacuum sealed and frozen to be eaten later. Scraps and bone will be used to make split pea soup later in the week.