- Combine all dry ingredients, rub onto pork and put in a ziplock bag in the fridge for 10 days (turning every day).
- After a week, remove pork, wash thoroughly, pat dry and leave uncovered in fridge overnight.
- Cold smoke to taste.
- Keep bacon under 20c when smoking. This might mean smoking at night/early in the morning.
- I like to smoke bacon over maple. Apple, cherry and oak are also excellent. These guys have a great selection of wood dust https://hotsmoked.co.uk/