The new batch of home-cured bacon is finally done. Took them out of the smoker yesterday in the evening after two 2.5-hour-runs of smoking with the small burner.

Turns out, that the colder it is the better the meat takes the smoke – not the other way round. Since it was around 0°C yesterday, it became a little hearty, but still yummy enough for me when it comes out of the pan. You live and learn 🙂