That looks like super meaty bacon! Did you smoke it?
Once you taste how good homemade bacon is you won't want to buy store-bought again.
My wife likes hers crunchy (ruined), and the hot smoked doesn't lend itself to that very well. So I am thinking about trying cold smoke -- need to read up a bit...
I could be wrong, but I don't know that hot or cold-smoking makes any difference. We hot-smoke all of our bacon and have no trouble getting it to crisp up.
The sugar content will play more of a role in that though. What brine recipe did you use?
Our Cider Mill bacon, for example, has a higher sugar content, so we have to cook it at a lower temp if we want it to crisp up without burning.
That looks fantastic, Sp! Very nicely done!
After day 3 my pan is full of the juice extracted. Do I dump it or flip n put it back?