Questions on Back (Canadian) Bacon

[OregonTrailScion]

I just made some back bacon (Canadian bacon), and I'm not sure if I did it right. Here's my recipe

5 lbs boneless pork loin
1 ½ cups apple juice
3 tbsp. black rum
½ cup salt
½ cup brown sugar
1 tsp. Prague powder #1
2 bay leaves
1 tsp garlic powder
1 tsp onion powder
3 whole cloves
6 Juniper berries
6 black peppercorns
½ tsp fenugreek powder

I put the pork loin in Ziploc bag with the seasonings. I brined it for 9 days turning bag at least once a day. I dried it in a cool room in front of a fan for 3-4 hours to establish the pellicle. I smoked it for 15 hours in the Traeger smoker with apple wood and hickory pellets.

I sampled a bit of it, and it didn't taste like store-bought back bacon. It was more like a European ham. Maybe it's not supposed to taste like store-bought. I was thinking maybe I didn't smoke it long enough.

[Dr Obvious]

Hi OTS - I can't say I have a lot of experience, but the one back bacon I've made came out about the same way (I dry cured instead of brined). Nothing looks obviously wrong with what you did.
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[SoEzzy]

When I smoke my bacon, I like to go low and slow, and I allow the temperatures to build slowly, I take it up to an internal of 125° for 3 - 4 hours, then up to 135° for another 2 - 3 hours, then up to 145° for 1 - 2 hours, and finish it to 165° for another hour or so.

Total smoking time about 10 hours.

But I'm using a UDS not a Traeger! Do you have the digital controls or the older 3 setting knob?
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[OregonTrailScion]

It has the digital controls, and I used the lowest setting. Next time I might try smoking it longer. I've had real good results with smoked salmon (it's like a staple food here in the Pacific Northwest), but the back bacon is a little thicker. I also like the idea of a dry rub, which I might try as well.