I bought a hog and finally got to make some bacon. I did a wet brine and then two different dry brines. First dry was rubbed with maple syrup, black pepper and salt. The second rubbed with salt, pepper, thyme, and bay leaf. Here's the dry rubs The after smoke. Used hickory with an apple finish. Sliced and ready for the freezer Will be cooking at a big Waterfowl Festival for opinions.