Don't pass the buck on this buckboard bacon! Traditional bacon is made from pork belly, but you can turn a cheap pork butt into a mouth full of flavor with homemade buckboard bacon.
In this recipe, we cured an 8 lb boneless pork shoulder for 10 days in a mixture of cure, water, and a little Bourbon for added depth. The pork shoulder was then dried, seasoned with our Blue Ribbon BBQ rub then smoked like a traditional bacon belly. The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more.