Here are a few pics of recent bacon. I just used basic wet brine of I gallon water 3/4 cup of kosher salt.3/4 cup brown sugar 1 1/2 tps. instacure 2 tbls. pickling spice in for 7 days. Into the smoker using hickory for 3 hrs. upped temp to finish at an i.t. of 148f. Tasted very good.