Finally had a go at it. Had a small pork butt, removed the bone and cut in half then applied a maple sugar cure from Butcher & Packer last weekend. Threw them into a Foodsaver bag and partially vacuumed it. Then this morning gave them a good rinse to remove and excess salt, gave them a light coating of maple syrup and a dusting of Peppered Cow and into the FEC at 170 for about 4 1/2 hours til they got up to 145. I knew it would have more of a hammy/canadian bacon taste than actual belly bacon. But pretty good none the less.
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