Hmmmm,I've only made bacon once,did the salt cure thing for a few weeks,rinsed it off,then oak smoked it for a few hours in a homemade smoker. Next time I won't smoke for as long as five hours,maybe just one. It's now hung in the larder wrapped in pillowcase. Once it's sliced,it does need soaking in tepid water for about 20 minutes or so (this takes enough salt out of the meat for me),then patting dry before frying........ Ree