Bacon for Porkfest

We had a little party at the end of June and thought it would be appropriate to serve bacon for breakfast. We started out with 3 bellies - The bellies are Carlton Farms products:

We did half the bacon sweet with maple sugar, and the other half savory with garlic, bay leaf, black pepper and juniper berries. After rubbing them down in the cure, we let them do their thing in the fridge for about 2 weeks.

We smoked them on apple wood at low temperature - somewhere around 125 -140 for about 8 hours.

After the 8 hours, we jack the temp up to around 180 degrees to bring the internal temperature to around 140 and then pulled them.

The next morning, under the careful eye of our quality control agent Roxy,  we sliced them:

Then wrapped and sealed.