Homemade Sausage Making

I recently put up two loins into Speck. It has another month to dry yet. That's my German bacon, I also started a Pancetta with half a belly slab. (Italian bacon) I put up a cured loin today for Canadian bacon, and brined the the other half slab for regular bacon, (I'm Calling it American bacon!). For good measure I had half a free range meriams turkey so I brined that too. (I'm calling that "hipster bacon". The turkey and the regular bacon have been injected and brined all week and they're in the smoker now.

I see you are busy Don! Did you use Cure 1 in the turkey brine and are you going to finish it in the smoker or pre-cook it only? I'm intersted to see how it turns out.

I had a 5lb bag of Halfords Maple Bacon Brine and I'm not sure if they used #1 or #2? I ordered it by mistake, I thought it was maple flavoring. I plan to finish it to 155IT in the smoker.