Mix dry ingredients together in a bowl.

Place the mesh sheets on the smoker racks and then bacon on the mesh sheets. Generously sprinkle the rub onto the bacon. No large clumps but put it on generously.

Place racks in a 225°F smoker for 1 hour. Add apple or cherry wood chips every 30 minutes.

Flip the back and add whatever is left of the rub.

Cook for about another 2 hours. Add smoke 2 more times and then no more.

When storing pig candy place one layer of slices in between sheets of parchment or wax paper. Cover with plastic wrap. Use within a couple of days. You can also freeze pig candy. To crisp up previously frozen pig candy place in oven just under the broiler for just a minute or two.