Cottage Bacon – Black Pepper


  • 80 oz pork butt bone removed
  • 2 tsp pink curing salt
  • 11 tsp kosher salt
  • 2 Tbsp sugar
  • 1/3 cup course ground pepper


  1. Place in Ziplock bag and refrigerate
  2. Turn daily to distribute cure evenly
  3. On the 7th day, remove from wrapper, rinse off brine, dry and leave in refrigerator for 24 hours to develop a pellicle (skin).
  4. After rinsing, add black pepper to one side.
  5. Smoke at 200 degrees with applewood or other fruitwood (Mulberry) for about 3 hours until 150 degrees in the center
  6. Allow flavors to meld for 24 hours before slicing. (It is easier to slice if it is partially frozen).
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