I decided to go as low of a temp as possible while still getting good smoke, which was right about 160-170. For the last 20 minutes I turned it up to 200* to get a good thick smoke on them. I had pork tenderloins so it took right about 4.25 hours.
Thanks again woodcutter! I would have definitely overcooked my "back bacon" (Disco, I'm going to adopt your terminology).
Disco, much appreciated input! I'm now looking into getting the AMNPS 5x8" pellet/dust smoker. Any recommendations as far as A-MAZE-N products go?
Bearcarver, thanks for the info as well. I took a look at your post you shared on chops and bacon... That looks amazing! The precision measurements of dry curing still has me a little timid and will probably save for a later date as my wet cure/brine seemed to turn out pretty well.
I couldn't wait for the bacon to rest the full time so I decided to take a little sample.
Sliced back bacon (with flash)
Back bacon (without flash)