The bacon is cured and now on the smoker for about an hour to an hour and a half. The texture and consistency difference between the two slabs of bacon is amazing. If I hadn't cut them from the same belly I am not sure I would believe they were cut from the same piece of pig.
The Dry cure as expected has been dessicated by the dry crusting of a salt based cure. It is dense and a nice deep reddish pink in the lean areas.
The wet cure slab has plumped and increased in size and weight as it macerated and absorbed liquid from the brine cure. it still has a very stiff feel to it which is due to the curing process. the lean is a softer shade of the reddish pink
Once it is smoked i will chill it overnight and slice it tomorrow.
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