Bacon ... nature's most perfect food.

This batch was an effort that deviated from an equalization method I've used in the past and I think it turned out well. Pork belly cured with a maple syrup and whiskey flavor profile for eight days, then slow smoked on the Blaz'n Grill Works Grid Iron pellet smoker using Lumber Jack MHC and Cherry.

(And yes ... it's Canadian and should be "whisky" ... but 'Merica so I use the "E" as is the way of my people.)

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