Dustin Dorsey
TVWBB Hall of Fame
Got my cured slab. I used 2% salt 1.5% sugar and .25% cure #1. Cured in the fridge for 7 days.
Other side of the slab.
Snake setup with peach Fruitwood chunks that I cut down smaller and B&B charcoal.
Ran the WSM at around 150 and gradually increased temp after 6 hours to get an internal of 140.
Slicing the bacon.
A big pile of bacon.
Vacuum sealed.
Gotta try it out.
Overcooked it a little but it was delicious!