Me and my girlfriend had bought a hog for butcher and her uncle cut it all for us. The bacon was the first thing we handled. We had it in Morton's Sugar Cure for about 8 days. Rotating, rubbing and letting it sit in the fridge. After taking it out, giving it a rinse and letting it sit under a fan for about an hour, I put it in the smoker. I used applewood pellets and let it sit for 5 hours at about 200. I rotated the racks once an hour and for the last hour I flipped them over. It was about 12:30 am when I pulled them out and finally got a taste. I fried up a slice for me and a slice for my girlfriend. Being as it was the first time I've ever smoked meat, I was nervous as hell! But it turned out delicous and she loved it! I honestly couldn't have been prouder of myself and I knew instantly that this is a new passion.