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Bacon Rub (per 5lbs of meat): 1/3 cup celery salt 2 tbsp coarse salt 1/3 cup brown sugar 2 tbsp onion powder 2 tbsp garlic powder 1/4 cup maple syrup A few tbsp red pepper flakes (optional) Rub and coat your entire slab of meat, then place in sealed, airtight bags for 7 days, flipping them over every day. After your time is up, pull it out of the bags and rinse under water well. Pat dry and add any additional seasonings if desired. Place into your smoker at 160-170 degrees F for around 6 hours,
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