This will be my second time doing bacon but did it hot last time. With it being cold here in Wisconsin I am going to try cold smoking. Last night I prepped 30# of belly and put it into a modified pop's brine. I am leaving Saturday for Jamaica and returning just in time for this to be brined for 2 weeks. What I am curious on is I got hooked up with a chef in Ocho's that is going to teach me the authentic way to make Jerk chicken and I thought about trying to make some Jerk bacon. My thoughts are once I get back I will marinate it in jerk, slather the jerk on it as a smoke it or should I put it in an oven on low heat and not even smoke it. Let it kind of crust on the outside of it. Any ideas?