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I've made side bacon (pork belly) and back bacon (pork loin) using the techniques here. I'd like to try buckboard bacon from pork shoulder (Boston butt). It's a big piece of meat. How should I cut it into slabs for curing (or not)? Then how, or which way do I slice for rashers? I've searched YouTube but didn't really find much useful, and some down right wrong info. Can anybody help? Thanks.
