Good day all, didn,t finish up till 3:30 am this morning,too tired to post then ,anyhow I did 2 full bellies cured with morton's sugar and smoke flavor dry cure,total of 9 days with cure and 2 days in the fridge after washing off cure to equilibriate the salt thruoght the pieces. On day 2 ,I used 2 forks to pierce the bacon randomly on both sides and added 2/3 cup of pure maple syrup to each coating all over with a pastry brush.... day 3 flipped pieces and brushed with the brine... day 4 flipped pieces and brushed with the brine... day 5 flipped pieces and brushed with the brine... day 6 cleaned out brine from containers and put racks under each bacon and brush coated on more syrup and left sitting meat side up. On day 9 I washed bellies in luke warm water and placed in fridge a further 2 days. Sunday May 20 placed bacon in front of fans 2 hours to dry,I put 4 lbs of jerky cured with hi-mountain original jerky cure and the 2 bellies cut in 1/2 in the cold smoke box,ran the MES (CENTRO)smoker at 230 degrees with hickory for 9 hours,thru on the beef backribs for a snack , foiled after 3 1/2 hrs with some semi dry merlot and stillhouse sauce (was out of apple juice,dang kids .....yummy !! anyhow the jerky was not progressing well ( no fan in the cold smoker and not quite warm enough ) so I put it in the smoker and cut the heat back to 145 just enough to keep the chips going,took another 5 hours for it to finish....cold smoker avg temp for the day was approx 80 degrees and finally took the bacons out at the 16 hour mark,.......as always here's the pics !