After finding the perfect bacon I have decided to try and replicate it. Last night begins 2 weeks of a dry cure consisting of only brown sugar and salt. That gives me two weeks to come up with a way to rig my old bullet smoker up to be the smoke chamber with flexible vent ducting to cold smoke for a few days in the big smoker. It should be awesome.
Anyone have an industrial slicer I can use for 30 minutes?