Hi all, My first venture to the Bacon forum - I've seen some great things here and am excited to get into the swing of things. I've got a couple of years below my belt of sausage making, but bacon... none. I've been reading in old camping books about "double smoked slab bacon" that will keep for an extended period of time on the trail without refrigeration. I wanted to make some as a treat for this years' BWCA canoe trip. Can you give me some pointers about what needs to be done to ensure that it keeps? I assume that the technique has something to do with the amount of time in the smoker as well as the finished temp. I've got some good cure recipes that I've collected, but don't know if the cure also has to be made stonger? Thanks all.