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Well its cold outside and the garage makes a great place to hang meats to air dry and/or rest. Garage has been running between 37* and 42* and the rail for the garage door makes a good place to hang so the pup can't reach.
Jowls and 6 lbs of belly bacon (drying in the fridge) will start on smoke either tomorrow or Friday.
2 larger jowls are black forest maple seasoned the 3 smaller are brown/maple sugar and black pepper seasoned.
The finished bacon was started 34 days ago and came off the smoke last Sunday and will stay hanging for another 2 or 3 days. Its actually 1/3 of a 12 pounder. The rest was portioned and vac packed yesterday. I'm letting the other hang longer for testing purposes.