I literally just pulled about 30lbs of bacon and loin out of the smoker then read this 
the bacon is fantastic, it's like jerky bacon being it's out of an old boar but I love it. I cook it about a 1/2 thick then gnaw on it a while 
can't wait to try the loin, it's injected with the same brine and smoked to 150 degrees. I'm thinking sliced very thin almost like a prosciutto
Yours are a lot more photogenic than mine, that belly was thick on mine
Mine just seemed to be Camera Pig's!!!! It must be a hit Oldest left with bunch and tomorrow a gift box goes in the mail to the other son. I guess grandma and I will get what's left. But can always make more.
