Made some smoked Back Bacon last week that turned out Great!
I never made it before but I'll definitely be doing it again.
Started with a 7.5 lb whole boneless pork loin, trimmed most but not
all surface fat, cut into 3 equal lengths.
1 tablespoon Morton TenderQuick per pound of meat.
1 teaspoon sugar per pound of meat.
2 teaspoons total Oompappy Rub for pork.
Mix well, apply evenly to loin, put in zip lock bags
and place in coldest part of fridge for 3 to 5 days,
(3 days 18 hours on this one) turning over daily.
Take out of bags and rinse meat really, really well
under ice cold water, pat dry and back in fridge
uncovered for 3 hours.
Slow smoked with Hickory for 9 hours at 145* to 160* to
internal temp of 125*.
When removed from smoker I basted lightly with boiling
maple syrup and immediately dredged and rolled in
yellow cornmeal. Let cool, bag and refrigerate.
Slice off what you need and cook in oiled skillet.
I didn't take any pics of the process but here's
some of the finished product....