Hillbilly Bacon

Ingredients:

• Half a pork butt

• 1/2 cup Morton Tender Quick®

• 1/2 cup brown sugar

• 1 can of real maple syrup

Directions:

• De-bone the pork butt

• Blend the Morton Tender Quick® and brown sugar together and rub the de-boned pork butt until well absorbed

• Place butt in a Ziploc bag and store for a week in the refrigerator (flip daily)

• A week later, take the pork butt out and soak in freshwater for 1/2 hour

• Dry off and drizzle good maple syrup (not the pancake stuff but good 100% maple syrup) on the pork butt

• Place into the Bradley smoker at 220F on a cherry smoke for an internal temp of 140F (it should take just a little
  over 3 hours)