Sliced Beef Bacon

I eventually smoked for 4 hours.  The final internal temperature was 150 degrees.  I decided to just go with that because when I had checked them a couple times before taking them off, there were small spots of fluid on the surface.  This made me fell I was drying them out and would end up with beef jerky instead of bacon.  After taken them off, I wrapped them in foil and refrigerated them over night.  The following morning I cut them against the grain at an angle.  I started using my favorite non-serrated knife,

then I tried the one serrated one pictured under the meat.  It didn't do so well.  I went back to the non-serrated knife.  I had to stop and sharpen it a few times.  I am so glad to have my grandma's sharpening stone in the picture.  After slicing I layered the bacon on a cookie sheet inbetween layers of plastic wrap.  After its frozen  I will put it in gallon size freezer bags.  This way I will be able to take out just what I want at any time.  I freeze just about everything in layers on a cookie sheet like this.

I fried up a couple pieces.  Tastes like the best smoked bacon or ham I ever had.  Be sure to slice it thin, because it is a bit chewy.  My cow was very young and grass feed, so he didn't have much fat at all.  Oh so good though!  I haven't had anything that even resembled bacon in a very long time!  I ate a couple slices with 2 fresh eggs that had very yellow yokes!  I have been letting my chickens out to roam lately, so they have been getting more greens, which make their yolks almost orange.