Continuing our bacon making experiment, we took the stuff out of the cure last night, rinsed it well and patted it dry. Today, we built a fire in the smoker* and cold smoked (about 150-200 F) it for 30 minutes over mesquite and sycamore. We then put it in the oven at 210 for about 3 hours until the internal temperature reached 150 F. After roasting, it looks good.

 

Left is the savory version and right is the sweet. Both were very good and after they chill, we plan to try them for lunch.

We scrambled some eggs with green chili and tried some bacon. General consensus  was that sweet was better and the savory, while better after frying, was second best.

 

* The smoker was a bit more than lighting sadly, and Noah and I ended up doing repairs to both it and the gas grill for several hours on Friday, while Ben ran tools for us. During all this male activity, Kyli decided to act out the old Token's song:

"In the jungle, the mighty jungle, the poodle sleeps tonight"

UPDATE: Cooling for 24 hours in the frig makes it much easier to slice paper thin and it's even better that way.