OK, so the bacon is going in the smoker in about half an hour. It's cured in a couple of ziplocs in the fridge for the past nine days following this recipe:
I wasn't able to get a five pound block, but I did get two 2-1/2 pound blocks, so instead of the red pepper, cumin, and paprika, I substituted The Meat Guy's Almighty Spice, which is a white-meat rub of things like rosemary, parsley, basil, sage etc on one, and Stake Spice on the other, which is, well, a dark meat rub, garlic, red pepper, onion, things like that.
Pre-smoking, first cut for saltiness check:
I've got a bunch of apple "Smoke Wood" blocks, outside air temp is 39 degrees, time to get started.
More in 6 hours or so