Name: Molasses-Cured Pork Shoulder Bacon
Cook time: 1 1/4 hours
Total time: 48 1/4 hours (includes curing)
Yield: Makes about 4 1/2 lbs
Ingredients: 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); 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

Pork shoulder bacon may not get quite as crisp as belly bacon, but it has a great taste and a meaty texture. Even if you have a thermometer for your grill, you'll still need an instant-read — the grill thermometer won't register low enough to monitor the cold-smoking.

Cook's notes:

·Bacon keeps, chilled, 1 week, or frozen 2 months.
·As long as you monitor the sawdust as directed, you will probably not need to add more briquettes. If your sawdust does stop burning, however, light more briquettes in same manner and reignite sawdust.
·The preparation for traditional belly bacon is the same as for shoulder bacon, but the curing time is longer because belly is fattier. Halve a 6- to 8-lb belly crosswise and cure 72 hours (3 days). Cold-smoke as for shoulder bacon. Skinless boneless pork belly can be mail-ordered from Niman Ranch (510-808-0340; www.nimanranch.com).

Recipe notes

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