Bacon Update 2

I couldn't stand it any longer and scraped all of the honey/sugar/salt cure from pork belly #1 and cooked it to get a homogenous syrup/cure. It was super-saturated though so not all the salt went into solution, but at least the honey dissolved. When it cooled, I poured it back over the meat and stashed it back in the fridge.

Also found out that the smoker works when it is plugged into the big washer/dryer outlet in the basement. Now it's just a matter of seeing whether the extension cord can support it so I can use the smoker, um, outside.