After 8 days on the cure, turning every day, I removed from bags and rinsed in cold water. Dry them off with a clean dish towel.
I wrapped the pieces in paper towels and put back in the frig to dry for 4 days before the smoking process. When dried they hit the smoker for 4hrs at 150deg.F, using hickory and sugar maple wood pellets.
Bacon usually will call for a cold smoking process with temperatures not going over 100deg.F. I did a hot smoke on the bacon. The last hour I set temp to 165deg.F so the bacon was fully cook at end of smoking.
Bacon fried up in a pan, crispy, salty, is always good - but I can't begin to describe how incredible it was right off the smoker. Fatty, smoky and it just melt in your mouth, then all those other subtle favors from the cure kick in! Who needs cold smoke, this was awesome.
Next up... CORN BELLIES