How to cure and smoke bacon
Mix all rub ingredients together. Set aside in a sealed container until ready to use.
Rub a generous amount of mixture onto meat. Rub onto all areas.
Place bacon slabs in a non-reactive container in a refrigerator for 4-6 days. Place a large piece of meat wrapper paper on top of meat as a cover. A large 2 gallon zip top plastic bag can also be used.
There will be a salty liquid that is released from the meat during the curing process. Keep meat in contact with this liquid during the curing time.
After 4 days, check the thickest part of the meat for firmness. If the meat is firm, it is fully cured. If the meat is soft, cure for another two days.
Rinse bacon slabs with fresh water. Soak bacon in fresh water for one hour. Drain water. Cut a small piece of bacon off and fry it up. Taste for saltiness. If too salty, soak for another hour.
Preheat smoker to 180 - 220 degrees. Hang bacon in smoker or lay meat on a rack.
When internal temperature reaches 80 degrees.
Add wood chips or wood pellets to smoker. Smoke for 1-2 hours. Check meat. You are looking for the color of the meat. The amount of smoke added varies by personal taste. We like the meat to turn lightly brown from the smoke. Once this occurs we don't add any additional smoke.
Continue cooking in the smoker at 180-220 degrees until internal temperature of meat reaches 130.
Remove meat from smoker. Cool in a refrigerated area until completely cooled.
Slice bacon to desired thickness.
Package and freeze any bacon you aren't going to use immediately.