Added the cure and pepper because I love CBP on anything and everything. Left for 10 days to cure.
Into the smoker we go with the AMS with maple dust. Outdoors temp was around 23 degrees so it was a true cold smoke. Was afraid it was too cold but decided to roll with it and see what happens.
After resting for a day, sliced thick because that is how I like it for sandwiches.
Probably not anywhere close to being my last bacon, it came out great!