This combines two loves of mine, curing and smoking. an American friend of mine put me on to this as it's a hybrid between a ham and bacon, you can eat it cold as is, or fry it like rashers. The odd thing is is that the flavour profile is completely different cold to hot. I's not quite barbeque per se, but it is seriously good eating. The recipe I have includes liquid smoke, which I was hesitant about using, but it does add a depth/richness to the flavour.
I used some boned pork shoulder, the dry rub is a mix of garlic powder, onion granules, salt, sugar and curing salts
Then mixed up some molasses with the liquid smoke then put the meat and any remnants of the rub in a vac pack bag, added the liquid and sealed the bag up. You could as easily use a tupperware container. Then into the fridge for three weeks
The meat really takes the colour from the molasses. Rolled and tied for smoking.
Smoked quite low at 175 until internal temp if 140
It really is fantastic stuff, honestly worth a try - it doesn't last five minutes in this house