After breakfast they went in... 3 slabs (about 11 pounds total) of bacony goodness. Bacon bacon bacon. Bacon.
They smoked for about 3 hours, then I commenced to process them. Most were sliced up, vacuum sealed and put in the freezer. The end bits were made into lardon (definition #3) for future banonificated stuff.
The end result:
Plain: pretty salty but gosh darn good
Maple: really good. I used only about half of the maple that the recipe called for (it seemed like a lot) but it could have used more. I guess I should have stuck to the recipe.
Garlic: ok, do I need to say anything more than "garlic bacon"? Do I? I am afraid I might get mugged by Homer Simpson if I went out in public carrying this stuff.