Bentley, did you slice these with a knife?

Yes.

You have the hands of a surgeon.

I have always tried to do a little thicker with the slicer then "regular" store bought, but not that much thicker. I am going to try and get these smoked tomorrow.  Then I think I will go with that store bought Wrights type Thick slice.  Maybe a 4-5 setting on my little Chef Choice...Those seem to make wonderful BLT type bacon slices!

I think for the 1st time in 11 years I am happy with my bacon!

Do you have a preference on wet vs. dry

I have not had time to get them in the smoke yet.  2 days of drying and tomorrow will be 3...That Pelican will be on them bellies now, huh!  I hope to smoke tomorrow and fry a couple of pieces...other then salt levels, I think they are gonna be a push!

I just presumed that you had smoked them, the last photo was a test fry I presume. Any difference in salt between the two? They ought to take on some serious smoke with a 3 day pellicle, can't wait to hear the final results.

I felt the Wet Cured, because I just got lazy and did a brine concentration (6%) for the salt percentage was much saltier (something I like).  But Kristin was just the opposite, she thought the Rub Cure was saltier, and it had the "standard" 2% salt in it! So that makes no sense to me

The Blaz'n Smoker is usually good for about 6 hours, will then Hot Smoke it to 135° IT in the Memphis on 180° and fry some up, maybe today, but may wait a day!

Any difference in salt between the two? They ought to take on some serious smoke with a 3 day pellicle, can't wait to hear the final results.

Never let Cured Belly Air Dry for 3 days...I am gonna say it helped in Smoke Adhesion!     I got scared when I checked at the 5 hour mark due to the color. I would normally have gone 3 more hours with the cold smoke and then Hot Smoke it till 135° IT.   It is in the fridge now, going to have dinner with Karen & Jeff and then will come home, put in freezer and see if I can slice off some and cook!

man that looks good

Mudflap

Hate to guess here but wet cure is left?
Both of them truly look outstanding, they really do.
It has been a while since mine looked that good out of the pellet grill.
Either way I am going to let them dry longer next time, very nice.

Wet is on the right in both photos...And I will freeze and slice I hope tomorrow and we will see if I have a preference on taste!

Those are gorgeous, Bentley. You're producing some awesome bacon!

The color is wonderful...But it is way to much...I gotta go back to just warm smoking em in the Daniel Boone!

If you're warm smoking them, do you still need to form a pellicle? Or is pellicle formation mostly helpful for smoke adhesion during cold smoking?