Latest batch of back bacon. TQ and pure maple sugar/brown sugar. Instead of using ziplock bags, I do the whole loin, put it in a vac bag, pull the air out and seal. After 10 days... Cold smoked for 14 hours, left in the smoker over night (-3C or 25F-ish outside) Next day, heat on in the smoke house, and taken to 147-150F. Left in the fridge for 2 days, then sliced and packaged.