After seeing the threads on Buck Board Bacon on here I had to try it out my self.
My brother was butchering up a pig and asked him to bring me a rump roast off of it. He brought me about 20lbs of rump and I started trimming off the excess fat. After trimming it up I ended up with two 6lbs roasts and a 5lb roast i put in the freezer (had it for to nights dinner)

All seasoned up and ready for the refer to cure for 10 days.

Put it in the smoker this morning about 10:30 and used 1/2 a bag of wood chips for the smoking.

The finish product


Immediately trimmed off one end and fed it to the dogs to see if they survive (my guinea pigs) and they were ready for more. Sliced two pieces off to give it a the official tasting

To me, it is a bit saltier then I like, but the wife loves salt and loved the bacon

One is going to be cut up and put in the fridge for Christmas and theother in the freezer for future consumption.