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Homemade Bacon - Second Batch

This is my second batch of homemade bacon, roughly following the AmazingRibs recipe (but I reduced the added salt and brown sugar, and added a wallop of hot kashmiri chilli powder and fresh garlic). It's a 4 lb hunk of belly without skin, wet-cured for about 3.5 days.

Out of the cure:

Onto the Egg:

Finished (I ended up putting the smoke tube on the coals)!!!

Letting it cool down - will break into it tonight for dinner!!