We were running low on bacon so it was time to stock up. I went on vacation to Hawaii but before I left I put a belly in Pop's brine. Two weeks later I pulled it out, covered in coarse black pepper and smoked for 36 hours with Apple dust in my amnps. I also through a bunch of cheese in with it. Here's a few pics:
Thanks everyone. We went to Kauai as well this time. I love the pepper bacon. It gets just enough pepper flavor into the meat and the pepper holds the smoke flavor too. Really good chopped into chunks and cooked with potatoes. My wife loves sweet stuff. Last time I made maple and pepper and she was surprised to find she liked the pepper flavor better.