How to Make ANY Kind of BACON! I Made Guanciale, Buckboard, and Canadian Bacon

Cut the pork butt in half to use the boneless half for Buckboard bacon.

Trim excess fat from the pork butt as desired.

Mix together 1 cup of kosher salt, 1 cup of brown sugar, 1 teaspoon of pink curing salt, 1/2 to 1 cup of maple syrup, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of apple whiskey to create the curing brine.

Place the pork butt in a vacuum-sealed bag and pour the curing mixture over it, ensuring it is well coated.

Seal the vacuum bag and rub the cure all over the meat inside the bag.

Repeat the process with the pork loin and pork jowl, ensuring all pieces are coated in the cure and vacuum sealed.

Refrigerate the vacuum-sealed bags for about seven days, mixing them up once or twice a day to redistribute the cure.

After seven days, remove the meat from the bags and rinse thoroughly under cold water to remove excess salt.

Soak the meat in bowls of water for 30 minutes to help reduce saltiness.

Prepare a smoker set to 180 degrees Fahrenheit and smoke the meat until it reaches an internal temperature of 160 degrees.

Cooking Techniques

Equipment Needed

Spice Level: