I'm making my own dry cure bacon. I have a 1kg piece of belly (about 1½" thick, rind removed) which I would like to cook low n'slow in my Traeger to impart a good smokey flavour as it cooks. I'll then slice it for hot bacon butties.
How long do you think I should cook it for? I want it to be cooked but remain relatively firm - I don't want 'pulled bacon'
I thought about an hour - hour and half on low?