Was cool seeing the meat transform with the rub (got darker in color, and firmer to the touch). Soaked it for two hours to get the remaining rub off, and then I tied the two small pieces (which tapered to a point) back-to-back to get even cooking (then added some Dizzy Pig to one, just because):
I then put the smallest of the three in the center, hoping everything would arrive at 140 simultaneously; by the time everything was at least 140, some parts were at 150, I'll call that good!
They didn't look like Canadian bacon when they came off my Large, but one slice and they looked perfect!
I fried a few slices briefly in butter, delicious but a tad salty. Now that they've chilled and I've tried it cold, the seasoning is spot-on.
A fun project. I've always wanted to try a full pork-belly american bacon, but my fridge space is limited and my slicer kind've small; this was a good-sized project to start with.
And the flavor's soo good, it's pushing me to make some fridge space!
I drive an hour south, and three hours west, to the Bonneville Salt Flats, then use my GPS to find The Spot that shall not be known to you. I carefully scrape my crystals with an heirloom left-handed Tibetan back scratcher carved from horn of yak by the artisans of the family of Uzuh.