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I did it! Used @SmokinEdge recipe for true dried bacon and it is awesome! I used the basic 1.5% salt, 0.75% sugar, and 0.25% cure #1. Placed it naked on a rack in the fridge for 14 days; however, it did seem to be getting really dry so I wrapped it on day 12. I put it in the smoker for 1...

I have been lurking in these forums for years. Smoked a lot of meat and made fresh and smoked sausages with moderate success; however, the threads on the true dry bacon has had me drooling for weeks. I finally had to give it a try. I did the calculations mixed up my cure, salt, sugar and...