Well, the bacon cured, rested overnight in fridge after a rinse and smoked today with a sweet blend of chips and a small chunk of sugar
Maple. I did a off/on process on the smoker, trying to get as much smoke as possible. Overall, 3 hours before it came to temp. I don’t have the cold smoke gear so went this way. The nibble test showed a good hammy texture. A little salty but this was on the end so hoping once it’s sliced up it’s not so bad.
Can’t wait for the weekend after it’s set up a bit in fridge for slicing.
Thanks for the info and answer to my questions.