So time has come to make more bacon! How can you have a bad day when you start it out putting pork in the smoke house!! So lets rewind a couple days... Took 3 whole bellies, net weight 36 pounds, cut in half to fit in the pail, then into a modified pops brine (pure maple sugar to replace 1/2 of the white and brown sugars) Cured for 14 days, drained, rinsed, dried and into the smoke house. I did trim some of the fat away, a couple pieces were more fatty than the missus and girls are happy with. One piece after blotting dry. In the smoke house yesterday morning. Smoked yesterday 15 hours. Then into the cooler over night. Here is a shot of the developing color And to today. Back in the smoker for another round. Smoke is courtesy of the AMNPS, blend of maple and apple. Now that being said, I probably could have just hung these outside and had a decent smoke! We have our fair share of forest fires that a causing some nasty air quality issues. Down side, the smoke is white/grey, not blue!!