Pork Shoulder Bacon

3 lbs(1361 g) Fatty pork shoulder

1 liter Water

71 g (4-1/2 Tbsp) plain salt(3%)

47 g (4 Tbsp) Sugar(2%)

6 g (1 tsp = 5 g) Pink cure #1(.25%)

Salt: 3% of the weight of water and meat - (1,361 + 1,000) * 0.03 = 70.83 g

Sugar: 0% to 4% of the weight of water and meat - (1,361 + 1,000) * 0.02 = 47.22 g

Cure Salt #1: 0.25% of the total weight of the meat, water, salt and sugar - (1,361 + 1,000 + 71 + 47) * 0.0025 = 6.2 g

Cure in the refrigerator for 7-10 days

Smoke 6 hours @ 140°-150°F

Finish @ 200°-225°F to internal temperature of 152°-155°F