Slab Bacon

• 2 pounds slab bacon, uncured and unsalted
• 1/4 cup prepared mustard
• 1/4 cup brown sugar
• 1/4 cup chili powder
• 4 teaspoons salt
• 1 teaspoon cayenne pepper

1. With a sharp knife, remove the rind (skin) from the slab bacon.
2. Cut the slab into 1-inch-thick slices, yielding pieces measuring 1 x 1 x 8 inches.
3. In a small bowl, stir together the ingredients for the mustard paste.
4. Coat each piece of bacon with the paste.
5. Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
6. When the cooker reaches 275F, place the slab bacon on the grill away from the coals and close the lid.
7. Cook for 1 hour and 15 minutes, or until the internal temperature of the bacon reaches 185 to 190F.
8. Remove and let cool slightly.
9. Cut the slab bacon into cubes and use it to flavor soups, stews, or side dishes.
10. Extra bacon cubes can be packaged in small quantities and frozen for future recipes.
11. Most slab bacon is sold with the rind attached.
12. Remove the rind before cooking.
13. If you render the fat from the rind by frying it in a skillet you will produce cracklings, a favorite Southern snack on its own or great as a flavor booster in recipes like cornbread.
14. Indirect heat
15. Hickory, Maple, Peach

bacon, prepared mustard, brown sugar, chili powder, salt, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/slab-bacon-377267 (may not work)