Just checking in from NW Washington. Go Blue

So I’ve done at least 300lbs of bacon with the dry rub. 2 things I got from your post. 1 if the meat is thin 1 1/2 inches or less you only need to cure about 3-4 days. When you rinse let them sit in the water for 20 minutes rinse and repeat. I do mine 4 times that way. Then in the fridge uncovered for a day to dry out. When smoking, you don’t have to give smoke the whole time. I only run smoke for about 2-3 hours the rest of the time is just heating to temp. Also if you have a water pan that helps get it up to temp better. I’m just using a masterbuilt 30 inch.

Jonathon yah I think it all is your personal preference on the saltiness. I would start at 3 or 4 rinses and see. As far as the fat side, yeah I rub it also. I’ve never tried it any other way so I can’t really tell you one way or another. I’ve also done a bunch of buck board bacon, pork shoulder turned into bacon. That I let sit with the rub 5 days. Rinse 4 also. Hope that helps. Once you get it dialed to your liking, it’s easy peasy.

I’ve use the bacon dry rub and they come out great. I treat it just like bacon for the curing and smoke schedule. Makes great soup.