So, I'd planned on making more bacon but the loin I got had been well trimmed and didn't have the rib flap bit of meat / fat, only the eye meat.
Anyway, I whacked this piece of meat in half so I had two lumps weighing just over 1.3kgs each.
I then cured them as I would for dry cured bacon (5% curing salt to weight of meat and cure for ~7days).
Once they were cured they went onto the cold smoker and got five days of white American oak smoke.
Now, at this point I have some Gangsta dry cured, smoked bacon...albeit without the flappy rib bit.
But I decided to wrap one of the pieces in baking paper and tin foil then chucked it into the oven for 1hr 15mins @ 150°C, took it out and left it to cool overnight (still wrapped).
(The other piece I sliced for bacon anyway).
This is what it looked like the next day, first pic is the ham cut in half and the second once it's sliced....can't recommend this enough, it's lovely
The end pieces I diced up and made Lentil and Ham soup with.