It was a little chilly and quite windy today, but otherwise nice; that is to say, sunny. So I smoked the bacon. It smells deliciously sweet and fatty. This madrone wood is really working out well. One side was intended for pancetta, but the dry cure thing is still a little intimidating. It was rubbed with nutmeg, thyme, brown sugar, and juniper. The other half was done with black pepper and garlic. Tomorrow, maybe bacon eggs benedict for brunch?