@jkakuk I think sosus vide for 24 hours then searing it would be a great way to go! Pa’s black bull would absolutely be my choice for injection and for the rub you could do anything and it would still turn out great! @Aspenguide I am pretty sure @Tex_77 was giving him 2 options, either sous vide and then sear or smoke and then sear.

Just remember that cold smoked bacon will have to be cooked b4 eating. I cure my bacon using a popular online cure calculator and after the required 1 day per 1/4" meat plus 2 day extra cure time I hang the bellies in my @Masterbuilt smoker. I smoke using applewood pellets in the amazin tube for 2 1/2 hrs with the heat set at no more than 150 degrees. I watch IT and don’t let it get above 128 degrees IT. More than that and I get too much fat out. This is still uncooked and has to be fried or baked to finish temp. If you hot smoke to an IT 145-155 it will be safe to eat straight out of the fridge but will taste more like ham. I like my ham to be ham and my bacon to be bacon so I semi cold smoke. Makes it more like store bought bacon

@Jonathon It really was the best one I’ve had to date. You wouldn’t think that Chile Lime would be the right choice for venison but it was. Perfect seasoning and injection to introduce venison to a wild game hater as well.