Buckboard Bacon... Trim fat from two boneless pork butts. Apply cure and let meat cure in refrigerator for 10 days, turning over once after 5 days. Soak meat in cold water for two hours, then rinse & pat dry. Tie with twine to achieve a good shape. Let sit at room temperature for 1 hour before cooking. Smoke at 200°F to an internal temperature of 140°F. Let cool at room temperature for 90 minutes, then refrigerate overnight. Slice to desired thickness and pan fry in a non-stick skillet.