Griff
Master Chef
I was out of bacon. So I cured 2 Costco boned pork butts and 6 pounds of pork loin. I turned the butts in buckboard bacon and the loins into back bacon (Canadian bacon). This is what it looked like after a 7 day wet cure and 5 hours in the WSM with lots of hickory. I haven't fried any yet to say how it turned out.
Here's the packaged pic.
Here's the packaged pic.