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smoked bacon. 12 day eq dry brine and cure.

Thank you David Chang, you reminded me my bacon was curing in the frig and I almost forgot. I cooked this in the offset under apple wood at around 175-200 for 3 1/2 hrs. The cure was a good 9 days I believe and all the ingredients were split between two vacum seal bags, a first uising this kind of prep. The bacon has an Italian Tuscan accent using a dry seasoning with a bit of powdered garlic for a savory finish. I definitely used the pink cure here for penetration in the bag along with salt, pepper and brown sugar. Try drizzling some honey on the bacon, it pairs well and will definitely make a great appetizer.

Since my old FiAir is getting a little finicky, I decided to try this little MegaFlow50 Super Power Turbofan (aka the "violent fan" in the product insert). What a wonderful little fan for a KK! Took maybe 15-20 seconds to get the charcoal blazing, and on medium speed, no less. Thanks for the tip, @Tyrus!