I wanted to try a dry cure and make some Canadian Bacon (Meijer had a great sale recently) so I followed Bearcarvers Steps (can't go wrong there).
It came out pretty damn good (family says so as well).
I just pulled it out of the smoker at 145°-149° so I will let it sit and slice it up tomorrow.
I let it sit in the fridge for 10 days using the dry cure method.
Today when I got home from Atlanta I got it ready to smoke.
In the smoker with the A-Maze-N Tube filled with Maple pellets
4 1/2 hours later pulled a 145° and 149°
End shot (I had to try it).
I will let this cool and slice it up tomorrow before I leave again this time for Dallas.
Thanks for looking