I have been wanting to try bacon but I could not find any belly meat so I got a 4lb piece of a butt. On that I applied 4 tbl of morton tender quick, 4 tbl of brown sugar, 1 tbl black pepper, and some molases. It is now sitting in a plastic bag in my refrigerator. I plan on leaving it about 12 days then rince and dry overnight. Onto the smoker from there at 130 until it reaches a temp of ? What have I done wrong or left out up to this point? What temp do I smoke it too? Is 130 too hot of a temp to smoke it at? Any other points to pass along are welcomed!