Well just got done seasoning my brisket beef bacon and getting it on the pellet grill at 200. I seasoned one with peper garlic and paprika, the other one I did just black pepper. I will smoke until IT of 150. Using INKBIRD probes and jave one in each end of the bacon to track IT. I'll post more as it happens. I cured these with 1.25% salt and .25% cure #1. Being on carnivore diet I did not use sugar in this one.
