Update on the bacon project.....
Took them out the cure Saturday afternoon, after 7.5 days. Here is what they looked like after rinse and soak for 4 hours:
Into the fridge to dry on racks for about 16 hours.... I cold smoked them on the Big Chief with hickory for 3 hours, then finished off on the kamado around 200 degrees for an hour and a half with hickory and cherry.
Now they are in the fridge to cool for slicing tomorrow. I cut a little pice of meat off the edge of #3, with the white/red pepper.....it had quite the kick!