Too late for Christmas, but you can make it whenever you want. I wait until pork butts are on sale (this time, 67 cents per pound!)


Molasses-Cured Pork Shoulder Bacon Gourmet | June 2002

Pork shoulder bacon may not get quite as crisp as belly bacon, but it has a great taste and a meaty texture. Even if you have a thermometer for your grill, you'll still need an instant-read — the grill thermometer won't register low enough to monitor the cold-smoking.
Yield: Makes about 4 1/2 lbs
Active Time: 1 1/4 hours
Total Time: 48 1/4 hours (includes curing)

1 (4- to 6-lb) boneless pork shoulder Boston roast (Boston butt)
6 cups water
1 cup kosher salt
2/3 cup packed dark brown sugar
2 1/2 tablespoons Instacure No. 1*
1/2 cup mild molasses
3 cups ice cubes
4 tablespoons coarsely ground black pepper (optional)

Special equipment: 1- to 2-gallon plastic storage tub or stainless-steel bowl; a 221/2-inch covered kettle grill with a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 3 lb hardwood sawdust*; charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer







Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife.
Stir together water, salt, brown sugar, and Instacure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).