After a two week swim in the brine, it was time to smoke some more bacon. Dried it off, peppered both sides with fresh GBP and after a day in the fridge, into the smoker. Gave it 12 hours of hickory and apple pellets. Pork heaven.
Going for a two week swim
After peppering and a rest, into the smoker
After 12 hours of smoke
Let it chill in the freezer for awhile to stiffen up, then sliced.
Seeing as I was cold smoking, threw some Cheddar and Gouda in there as well for 3 hrs