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<p />Here's a pic (a little on the dark side) of the bacon I cured and smoked this week. One half belly slab is missing because it's already gone to the inlaws as a Christmas present. Two of these half-slabs are coated with Raging River then basted with dark maple syrup, one is Cowlick coated, one is seasoned with Raising the Steaks (Canadian Dizzy Pig steak spice) and one has drbbq's Crank it Up pepper blend.
Some may recall that I tried using a 6' length of dryer hose between chimneys of a Large and an XL Egg. It did draw the smoke through to the receiving Egg (the XL in this case), but the extreme cold temps on that day (-12°Celcius) caused the hot smoke to cool too much on the travel between the two Eggs. Only resulted in about a 55-70°F temp in the XL. Not enough for bacon, but I did get nice results on smoking some mozzarella with this method.
After this picture was taken, the half-slabs were trimmed and cut once again into two pieces, so will be able to give a pepper seasoned piece and a maple seasoned piece to a number of relatives this weekend.
Happy Holidays to all.