post #31 of 31

Butterfly the bone out of a pork butt so it is about 3 inches thick all the way across(can be cut into 2 pieces for easier handling), the I used a commercial bacon cure from High Mountain Jerkey... not much to it. I put the butt in a gallon vacuum bag, dumped in the cure(next time I am adding a bit of homey or maple syrup) and massaged it onto all the meat sides by moving the bag around(why get your fingers dirty!) then I vacuum sealed the bag and into the fridge to cure for 10-14 days. I pulled it from the bag, brushed off extra cure, let it air dry until the surface felt tacky and then onto the Traeger to smoke until it reached 135 internal(145 is better, I ran out of daylight). Let it rest in the fridge overnight to firm up then slice.


If you are doing your own cure there are MANY recipes available and I would not skip the curing salt because it prevents botulism!