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From this

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Into the brine for 5 day, take out and soak in water for an hour, dry, then coat with honey and maple syrup all over, rubdown with your favorite pork rub and then into the smoker for 8 hours, let cool 1 hr and then eat.

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.88 lb x 9.5lb = $8.36

Bacon will be done tomorrow.
 
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I did hot smoke it, it is a Little Chief smoker so who knows what the temp was. I smoked it for 8 hours adding new chips once an hour and flipping it every 2 hours, it cooked it to an internal temp of 150 degrees, then I took it out and wrapped it in tin foil and let it rest on the counter for an hour to become moist.
 

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