Serves 1
Directions
- 1Remove the coppa from the pork shoulder.
- 2Brine the pork shoulder in the bacon cure for 5 to 6 days, flipping it every couple of days.
- 3Remove the meat from the brine and rinse thoroughly with fresh water.
- 4Pat the meat dry.
- 5Smoke the meat at 225°F until it reaches an internal temperature of 150°F.
- 6Let the bacon cool completely before slicing thin.
- 7Fry the bacon slices in a pan.
Ingredients
- 1 whole pork shoulder
- 1 package bacon cure
Equipment
knifemixing bowlsmokerfrying pantongscutting board
Tips
- The coppa is a small piece at the bottom of the shoulder that looks like a little piece of ribeye.
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