This weekend I tried my hand at bacon as I had a 4# half of a slab of bacon in the freezer. I used Rytek Kutas dry box bacon recipe scaled back for a 4# slab. Rubbed it on the bacon. Vacuum Sealed it and put it in the fridge for 4 days according to the recipe. Took it out rinsed it out and smoked it using maple chips at 135 degrees until it reached 127 degrees internal. Took about 16 hours. Next time will probably raise cooking temp to 140-145 to try to get this done a little quicker. Used the new MES which had a little trouble keeping such a low temp consistantly but did OK otherwise. Good color when done. Here is the cut after the first slice or two. And pics of it sliced up. Wife used some to make some filet mignons for supper last night and they were tasty. Thanks for checking this out.