Ingredients

• bacon
• salt
• Prague Powder #2
• black pepper
• red pepper
• brown sugar
• powdered red paprika

Process

• acquire bacon with at least 50% meat
• rub spices
• add brown sugar, salt, Prague Powder
• put bacon in a zip-lock bag
• keep it in fridge for 6 days
• on the day before smoking remove from zip-lock bag, wash in cold water
• let the bacon dry in fridge overnight
• smoke for 6 hours in 180F

Results