After sitting 6 days, the bacon is firm to the touch, so Ben and I removed it and smoked it until it reached 150 internal (Next batch gets the smoked salt from Saltworks to see if we can cook inside as its getting hot control the smoke at low temperatures. We really need to build a cold smoker.)  The results are shown below. The regular bacon was good with the chipolte spice mix but the Canadian bacon was unbelievable. Both of the pieces came out better than any commercial back bacon I'd had in North America.