I've been a busy boy. I needed bacon and I used Duncan Henry's recipe and I really like it. I let it sit in the marinade for a week then rinsed it off and dried it really well, then out in the smoker at 130 degs to dry until it got tacky.
Here it is ready to go get smoked.
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I recently picked up a shorter smoke tube, this one will keep a good smoke going for around 2 hours.
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I let it burn for about 5 minutes than into the smoker it went.
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I waited until no smoke could be seen coming out of the smoker so I raised the temp to 180 and waited till the probes hit 135 degs internal temp and pulled them out.
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I sliced it up and gave it a go and boy was it good! Not very salty but very tasty.
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