Aloha All I thought I’d duplicate the Bacon I did several weeks ago. I started with 5 lbs of pork belly like last time. I divided them up into 4 pieces. All 4 pieces got Rytek’s basic rub. After spending 10 days in the refrigerator curing I finally rinsed them off and on the two of the smaller pieces I took Bearcarver’s suggestion to apply a rub of onion powder, garlic powder and coarse ground pepper. Then into the smoker they all went. The smoker’s temp was at 125 degrees all day (8 hours). Thanks Pineywood and Beacarver for confirming what I thought would be a safe temp to smoke the Bacon at. Here they are getting ready to go into the refrigerator to firm up for slicing. I'm looking forward to a BLT tomorrow..especially one made with the Bacon with the garlic /onion powder and CGP rub.