Oh, is that buckboard bacon? I've done that a few times and really like it. Here is how I did it
Boneless 14lbs Costco shoulder
Cut in half so it was 2" thick
7.06lbs
.353 ounces pink salt
9.5 tablespoons brown sugar
3.5 tablespoons kosher salt
Shot in a little maple syrup
2 2 gallon ziploc.
Rotate daily for 10 days
Day Before
Rinse and then pat dry
Put in fridge overnight with great so it gets air. Forms pellicle
Add Black Pepper
225 degrees
Put it on the jerky racks for airflow
Cook to 155 degrees IT max
After cooldown, wrap meat in plastic wrap and let sit in fridge overnight.
Stick in freezer for 1/2 hour before slicing
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