Been feeling a little under the weather the last few days so I'm just getting around to posting these. I did a wet cure with molasses, brown sugar, sallt pepper and paprika. Cured for about a week. Here are the slabs ready for the smoker. I let them dry in the smoker at about 100o with no smoke for about 2 hours. I then bumped up the temp to about 135o with maple and apple smoke for about 6 hours then 165o until they hit 153o. Total of about a 12 hour smoke. I also threw in an assortment of peppers to smoke roast. I'll dry these out and grind to add to my rub. Let the bacon chill overnite in the fridge and sliced. Prolly got about 6lbs of finished product for the freezer.