Had the Yoder fired up to do some St. Louis trimmed ribs, country ribs, sea salt and mixed peppercorns but still had some more room so I thought... why not some Pig Candy!
Had some Buckboard bacon and some streaky bacon I had cured and smoked before...
Put the bacon on a FrogMat and coated it liberally with "Super Pig" on both sides... Then let it smoke at 225 degrees F. for an hour or so and then brushed with pure maple syrup (the good stuff... Grade B) and let it smoke for another hour. I'll finish it in a saute pan for a great breakfast with some poached eggs over English muffins and holladaise!