Hillbilly Bacon

[Cajun]

I read this morning that on Phone Guys recipe  that you pull the meat at 140* and cool in fridge then slice and use as regular bacon. My Question is, is it done now or do you fry it like Bacon?  Thanks guys Cajun

[Tiny Tim]

Well, I guess I would assume that you'd have to fry it.  The loin that I did with Buckboard Bacon Cure was pulled at 140, and while it looks very edible as is, I gotta fry it before I'll eat it.....and I normally ain't skeered o' the critters in pork and chicken.