All you bacon pros out there: Is it better to season your bacon during the cure using dry chile powders or during the smoke with a mop? Also, when you rinse off the cure, how thorough should you be? I was pretty thorough and got off most of the seasonings and spices- I think this may have resulted in a weakened flavor. Or, maybe it was the extra day of soaking. Or both?
"Eating 'Que isn't making me fat- it's the beer I drink while lounging by the pit."