I took the 4 lb slab out of the ziploc, rinsed it off fairly well (you can still see some pepper that was being obstinate), then placed it on four chopsticks back into the glass pan. This way air can circulate all around. Then back into the fridge just like you see it to dry.
As I was holding it in my hand and turning it under the faucet I really noticed how much it had firmed up. I would say it was like holding a well done piece of meat, but I've never held a well done piece of meat
It felt like the thumb to pinky doneness test on your hand.
And after watching two hour of bacon shows on TV I noticed how apple seemed to be the wood of choice in the bacon they were using, so I think I'll use a mixture of apple wood with just a little hickory added. I could probably cut the slab in half and do two smokes tomorrow, but I will be waiting on my new thermometer set to arrive and am not sure how long it will take on a lower temp than I am used to smoking, so the whole slab will be done one way.
It looks like more pink spots appeared. I'm guessing that is from the pink curing salt, but I know I had it mixed pretty well. I'll have to pay attention to that more next slab.