I used some boned pork shoulder, the dry rub is a mix of garlic powder, onion granules, salt, sugar and curing salts
![Image](http://i158.photobucket.com/albums/t82/jontyrhodes/th_DSC_0417.jpg)
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
![Image](http://i158.photobucket.com/albums/t82/jontyrhodes/th_DSC_0420-1.jpg)
The meat really takes the colour from the molasses. Rolled and tied for smoking.
![Image](http://i158.photobucket.com/albums/t82/jontyrhodes/th_Butt003.jpg)
Smoked quite low at 175 until internal temp if 140
![Image](http://i158.photobucket.com/albums/t82/jontyrhodes/th_Finishedbacon001.jpg)
It really is fantastic stuff, honestly worth a try - it doesn't last five minutes in this house
![Image](http://i158.photobucket.com/albums/t82/jontyrhodes/th_Finishedbacon002.jpg)
![Image](http://i158.photobucket.com/albums/t82/jontyrhodes/th_Finishedbacon004.jpg)