GREAT explanation Dernek! Your info makes sense. It comes back to Smoking Meat is an Art, with a bit of Science to help us get Consistency. Line up 10 samples of 1" Thick, Apple Wood Smoked Bacon. Cured 7 days with Salt, Sugar and Cure #1, only, and you got TEN DIFFERENT FLAVORS OF BACON. It's the Artisan that varies Smoke Time, Rest or No Rest during 72 hours of Smoking, More or less Sugar and/or Salt used and so forth. They all are GREAT but personal taste identifies which one is BEST. Thank you very much for taking the time to elaborate...JJ