The bacon is in the smoker. The image here is just out of the 5 hour brine and rinsed. The aromas were intoxicating especially is you like fennel and star anise. Some of the thyme did not rinse off so I just left it.
I referenced the Project Smoke recipe on this site and now realize that it's not easy to find. Here is the path, Site Index, Forums/Blogs, Barbecue Bible, Canadian Bacon. I'm trying to follow the recipe as written so I have a solid base to start from.