I started this bacon 2 weeks ago from Bearcarvers recipe.I did a fry test and it was a bit salty so I soaked it for an hour. I seasoned it with Mrs. Dash, no salt with lotsa herb mix 2 hours in smoker @130 with no smoke then smoke( pitmaster pellets) and a 20* bump in temp every two hours up to 190*.Took about 7 hours to reach IT of 145* sliced up fairly thick Looking good and had to taste test some butt ends! Into the vacseal Sealed up and going onto the freezer,Thanks Bearcarver for the step by step tutorial! Thanks for looking !