I'm doing my second smoke of bacon then. I put belies on various dry cures tonight, all as experiments:
Morton Smoke flavor sugar cure
1/2 salt--1/2 white sugar with white pepper
1/2 salt--1/2 brown sugar with cracked black pepper corns
1/2 salt--1/2 brown sugar with crushed juniper berries
1/2 salt--1/2 white sugar with maple syrup
A word about Morton Smoke flavor sugar cure; OWW, that stuff is rank! I cut it with 25% more sugar. I'm curious about how it will taste but not too confident that it will suit our palates. Why put fake smoke flavor when it's going in the smoker? I'm using maple and apple by the way.
I set the cure timer for twelve days based on the weights and thickness, but I think they will firm up before then. The first "uncured" bacon I did firmed up nice by day nine. It was saltier than I wanted (I didn't soak it long enough I guess) but delicious and disappeared in a week.
I'll try Canadian Bacon after this, but for tomorrow night it's 4 beer can chickens. I love cookin' with wood and smoke!