Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
I had never tried bacon before, but late last year, I decided to try it. I was a good (ol') boy and used Meathead's recipes exactly. One "simple" and one "maple". They turned out very good. So, I decided to mess with the recipes some. For the maple, cut back some on the pepper, and substituted maple sugar for the brown sugar. For the simple, I also cut back on the pepper (daughter is not a fan of pepper), but after the cure I applied pastrami rub (not real heavy) before the smoke. Our favored pastrami rub is Meathead's "close to Katz", but half the pepper is replaced with ground juniper berries. It's hard to say if the maple sugar did much, but the pastrami rubbed version was really interesting!
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