Molasses-Cured Pork Shoulder Bacon

• 1 (4- to 6-lb) boneless pork shoulder Boston roast (Boston butt)
• 6 cups water
• 1 cup kosher salt
• 2/3 cup packed dark brown sugar
• 2 1/2 tablespoons Instacure No. 1*
• 1/2 cup mild molasses
• 3 cups ice cubes
• 4 tablespoons coarsely ground black pepper (optional)
• Special equipment: 1- to 2-gallon plastic storage tub or stainless-steel bowl; a 221/2-inch covered kettle grill with a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 3 lb hardwood sawdust*; charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer

1. Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife.
2. Stir together water, salt, brown sugar, and Instacure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved.
3. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).
4. Add pork to cure, then weight with a large plate to keep submerged.
5. Chill, tub covered with a lid or plastic wrap, 36 hours.
6. Rinse pork and pat dry, then discard brine.
7. Sprinkle pork evenly with pepper (if using).
8. Prepare grill and smoke bacon: See preceding recipe.
9. Cut bacon crosswise into 1/8-inch-thick slices with a sharp knife, then fry in a heavy skillet over moderately low heat, turning, until browned.
10. Transfer to paper towels to drain.
11. Available at The Sausage Maker (888-490-8525).

pork shoulder, water, kosher salt, brown sugar, no, molasses, ground black pepper, storage

Taken from www.epicurious.com/recipes/food/views/molasses-cured-pork-shoulder-bacon-106607 (may not work)