Two weeks ago I boned out a butt for the bacon and cut it into smaller hunks, just to speed up the cure. I used a all purpose dry cure recipe from the book CHARCUTERIE, the same one I use for all my dry cures. Cured the meat for two weeks, turning every couple of days. Next time I think I'm going to use a brine cure to see how that works, maybe some other flavors as well. Here they are all cured and rinsed off. In the smoker at 140° for one hour. Kicked the temp up to 160° and smoked for the next five hours. Finally raised the temp to 170° and finished them to an internal temp of 155°. The whole process took almost 12 hours. Out of the smoker and cooling down in the house. In the morning I sliced and packaged it. Here's some of the sliced bacon. Thanks for looking.