I cooked this bacon at the Salado Eggfest. It turns pork tenderloin into something great. I used Splenda brown sugar instead of brown sugar and 2 tsp of quick cure and added a couple of cinnamon sticks to the cure. I rinsed the cured tenderloin for about on hour, changing the water twice. Cooked at 250 for 2.5 hours. Internal temp was 135 when I took it off the grill. I used a couple of handfuls of pecan chunks for the smoke.
1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"