Molasses-Cured Pork Shoulder Bacon

1. 1

   Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife.

2. 2

   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.

3. 3

   Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).

4. 4

   Add pork to cure, then weight with a large plate to keep submerged.

5. 5

   Chill, tub covered with a lid or plastic wrap, 36 hours.

6. 6

   Rinse pork and pat dry, then discard brine.

7. 7

   Sprinkle pork evenly with pepper (if using).

8. 8

   Prepare grill and smoke bacon: See preceding recipe.

9. 9

   Cut bacon crosswise into 1/8-inch-thick slices with a sharp knife, then fry in a heavy skillet over moderately low heat, turning, until browned.

10. 10

    Transfer to paper towels to drain.

11. 11

    Available at The Sausage Maker (888-490-8525).

* Per serving · 4 servings · Values may vary.

No additional tips available.