Originally Posted by SmokinAussie
Certainly sounds like a good plan. I hope you did not throw the skin away though... you can make awesome crackling with that!
Anyway, the guys above are right. After the cure and soak, put them uncovered in the fridge again for 1 more day. This dries out the surface and the theory is that the smoke "just sticks better" and you get a better colour.
What I like to do do is make up a mixture of honey, apple juice, apple cider vinegar and spray that over the bacon a few times towards the end of the smoke. It brings up a sensational colour in the bacon!
x 3 on the drying/pellicle thingy
GOSM smoker (gas)
Weber Gasser (2)
I'd rather have a bottle in front of me then a frontal lobotomy