Looks Great! Only difference in your recipe and the one I use for back bacon (canadian bacon) is I only use brown sugar. Does the addition of the maple sugar add a maple taste to it?

I can’t say there is a real maple taste. But I haven’t tried Making it without The maple sugar so it is hard to tell. Don’t want to mess up a good thing.

chippewa that does look amazing! Did you put weight on the butts during the curing process?
Yes I weighed each one out and adjusted the cure to that specific weight. And I cured them all for the longest time for the thickest one. ( doesn’t hurt to go a little longer)

Also, any reason why you didn’t finish cooking to 154-160? Just curious as some bacon recipes I see cook to that point. I’m new and don’t really know any better.
Like was said by Craigrice I cook afterwords so no need to bring up to final temp. I tried higher and lower temps and this temp seems to give me the best consistency of the final product. Kind of like cold smoking but with just enough heat to give a very slight crust.

Also, any reason why you didn’t finish cooking to 154-160? Just curious as some bacon recipes I see cook to that point. I’m new and don’t really know any better.