Back on 12/13, I mixed up a batch (1 gallon) of pop's brine/cure and added some CBP (1T) to the mix. In went a chunk of belly that I had just picked up. This is one piece out of 30#'s I picked up. At $2.48/lb I couldn't pass up getting a lot.
Fast forward to today... An early 5:30am start. Set the AMNPS up on the WSM and get things rolling.
Lightning up the AMNPS
The future bacon after an overnight nap on a rack in fridge for a pellicle to form. I rubbed it lightly with maple syrup as I waited on the AMNPS
AMNPS going strong, moved it onto the charcoal rack in the WSM. Blew it out and put everything back together.
Bacon on the top rack. Figure 12 hours of smoke is going to do it.