Cottage Bacon – Maple & Brown Sugar

Ingredients:

• 2 tsp pink curing salt (Prague #1)
• 10 tsp kosher salt
• 4 Tbsp brown sugar
• 4 Tbsp Maple (try maple syrup)
• 80 ounces pork butt bone removed

Instructions:

1. Place in Ziplock bag and refrigerate
2. TURN DAILY to distribute cure evenly.  It will get rancid if you forget this step.
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. Smoke at 200 degrees with applewood or other fruitwood (Mulberry) for about 3 hours until 150 degrees in the center.
5. Allow flavors to meld for 24 hours before slicing. (It is easier to slice if it is partially frozen).