[bat119]

Originally Posted by bat119

Basic bacon rub
3/4 cup coarse salt
½ cup Corn sugar
½ cup Brown sugar
½ teaspoon rosemary
2 tbs. coarse black pepper
1 tsp. of cure
Additional spices can be added. recipe can be multiplied for large batch's

Rub into meat thoroughly, put into a zip lock bag refrigerate for 7 days for back bacon, 4 days for side pork turning daily. After rinsing thoroughly place meat on smoker racks over the sink for 1 hour while smoker heats up to 200 deg. After meat has been in the smoker for one hour start smoke and Smoke for 2 hours, continue to cook without smoke until internal temperature reaches 145 deg.

MMM Bacon 4 hours of maple smoke

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