Here is your more pics, Andy. At least the ones I thought you were looking for, what a strip actually looks like.
I think the reason it gets such a nice caramelization when it's cooking is because of the sugar in the cure. It has a sweetness to it. It reminds me of when I used to sprinkle a little sugar on bacon as I was cooking it years ago. Nice flavor, but next time I'll use less sugar.
It also shrinks quite a bit. The butcher that gave me a few tips leaned me towards tips on how to avoid shrinkage as it was cooking... Obviously that is what he would be more interested in. He's selling the stuff and wants it to look big. The next time I smoke it I'll go with a little higher temp to shrink it more while it's cooking. I would rather it not change in size so much while it's cooking a second time. Especially if it is wrapped around a shrimp.
So now I have about 2.625 lbs to burn through to try out my tweaks