Since my first Canadian bacon using Pop's brine got rave reviews I wanted to try BBB using TQ and brown sugar. Followed the weight & measure formula and cured for 10 days. 30 minute Ice water bath, then dry overnight in refrigerator. Cold smoke with my new AMNPS using Pitmaster pellets for 11 hours. (Still had some pellets left) Since I couldn't babysit my WSM I finished it, along with a nice chunk of dried beef, also cured with TQ & BS in the oven @ 170°F until my Maverick thermo read 153°. That took about 6 hours, then the beef took another 3. Salt/sweet balance was about as good as you could ask, and the long smoke came out perfect for my taste. The "fat" side of this one is coming out of Pop's brine tomorrow. Anxious to see how much difference there is in the two processes. For dessert there's a mixed berry cobbler using KathrynN's biscuit recipe for the top. The only mod was adding about 1/4 cup of sugar to the biscuit dough mix. Tomorrow if nothing happens I'm heading to Tractor Supply to buy the MES they have on sale. Everything I have is charcoal powered so I need something that I can run a little cooler. Besides, that one has LOTS more rack space than my WSM.