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So, I tried the Charcuterie recipe which includes brown sugar and maple syrup in the cure. The cure stage is 7 days, followed by a day of drying, and then the smoke. The only issue I had was that the recipe said to hot smoke (200 degrees) for three hours. In fact, it took me 7 hours to get to target temperature of 150. BUT, the end result was truly outstanding. Bacon from scratch is so much better than store bought, that you can hardly call them the same product. The Egg is the perfect product for this, as all of you know. I had it rock solid at temperature for all those hours after the initial firing up period. Smoke was sugar maple.
First photo is after the cure and drying in the fridge.
Second is part way through the smoke.
Third is end product before while cooling down.
Fourth shows the end result.