Here's yet another bacon job. I used buckboard bacon cure since I still have some. I added 1 TBS. of turbinado sugar per pound with the cure and 2 TBS. course ground black pepper. 10 day's and into the smoker with AMNS with 2 rows of maple dust. This was much better than my first attempt. The AMNS with maple dust and the sugar added to the cure was the kicker. I sliced it up nice and thick and have a separate pile of ends and pieces for some beans. Man this is so much better than store bought. Enjoy!