# Buckboard Bacon

- Category: Breakfast
- Difficulty: easy
- Language: en

## Ingredients

- 1 whole pork shoulder
- 1 package bacon cure

## Instructions

1. Remove the coppa from the pork shoulder.
2. Brine the pork shoulder in the bacon cure for 5 to 6 days, flipping it every couple of days.
3. Remove the meat from the brine and rinse thoroughly with fresh water.
4. Pat the meat dry.
5. Smoke the meat at 225°F until it reaches an internal temperature of 150°F.
6. Let the bacon cool completely before slicing thin.
7. Fry the bacon slices in a pan.

## Equipment

- knife
- mixing bowl
- smoker
- frying pan
- tongs
- cutting board

## Tips

- The coppa is a small piece at the bottom of the shoulder that looks like a little piece of ribeye.

## Source

- Original video: https://www.instagram.com/reel/Dblh7i9J7C-/?igsh=MXVxaTZhNTI2YmkzaQ==
- Creator: Anthony Bartleson
- Recipe page: https://www.cliprecipe.com/recipe/dc314545-775b-4c91-b81f-9c5976fff930
- Extracted: 2026-08-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt