Google Pops Brine. I use that method for bacon and it has never failed me. I did about 20lbs buckboard and 30lbs belly bacon and hands down prefer the belly for bacon. The buckboard bacon ended up like a cross between Canadian bacon and traditional belly bacon. Shoulder is far leaner than belly and just does not fry up the same. Some people prefer it, just thought I would warn you incase you have not tried it. I prefer to grind shoulder and make sausage.
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