Hello once again. It's been awhile since I've been able to spend time on the forum. Life's been crazy with work and life - lots of traveling. I missed you guys (and gals)!
First time bacon. Used a Cider Mill Brine recipe for the cure. 4 hours cold smoke with apple wood using the Big Kahuna cold smoker. Then hot smoke at 165 deg using beech until IT reached 152.
Sliced up the slabs into thick bacon. Left the 1-2" sections as is and package into smaller chunks - figured these would be perfect for dishes calling for bacon.
If anything, may cut back on brine time - a little salt forward but not overly so. I will definitely be doing this again.