Unseasonably Warm Christmas Bacon Beer

This weekend was unseasonable warm. We took a bike ride this AM on the bike path from the Ball fields at Alaska Place, along Richmond Avenue, through the William T. Davis Wildlife Refuse to Signs Road. The NYC Bike Map does not include these new Bike Paths.

Also smoked some bacon which I had started last weekend.
Made 2 different kinds as usual.

Savory Bacon
2 lbs pork belly
1/4 cup dry cure (salt, sugar, pink salt) from Charcuterie by Ruhlman & Polcyn, 1 part Pink Salt, 4 parts sugar(I use turbinado), 8 parts kosher salt
3 Bay leaves
4 Sage leaves
 5 sprigs thyme
5 garlic cloves, smashed, not peeled
2 Tbs cracked peppercorns
1 Tbs coriander seed 
The pork Belly was already trimmed and ready to go. Just rubbed in the ingredients and stuffed it in a ziploc bag.
It came out a bit salty, I may have used more than 1/4 cup dry cure.

Sweet Bacon
5 lbs. Pork Belly
1/2 cup dry cure
1 cup brown sugar
maple sugar and some maple syrup
6 Tbs Smoked Jack Daniels

The bacon cured in the fridge for a week, I then dried them off and let them sit in the fridge for 6 hours before smoking.
Smoked the bacon for 2.5 hours at around 220F, the temperature did rise after the soaked cherry wood chips dried out. I sprayed the wood chips from time to time to keep them damp and smoking.

Beers in the Fridge:
Holiday Beer labels

 Anchor Brewery, like their stuff, the Christmas label is different every year as is the Ale's receipe. Here is a link to all 41 Christmas Labels.

 Samuel Smith's Christmas labels are different every year too, though I think their ale remains the same. I may have one or 2 more, I had started pasting them into my Moleskine weekly planners.

 Long Trail's Harvest, seasonal Brown Ale with maple syrup added. It was OK, don't need to get it again, plenty of other beers to try.