I smoked a chunk of butt cured for Buckboard Bacon on Sunday. This is the 5th or 6th one of these I've done, and this one came out the best of all, I think. The only thing I did different was in how I stored it during the cure. Instead of a zipper bag, like I've been using, I vacuum packed it with my new FoodSaver. It could have no influence at all, but I can't think of anything else that would explain the difference.
Anyone else tried this?