Well, a couple friends tried our hands at processing our own hogs. I got a half. This is my first try at making bacon. Had it curing in vacuum sealed bags for 6 days. Now in the smoker with hickory for 4 hours. Hams are still in the fridge in curing brine. Will smoke them in a week or so. Not sure on temp for bacon. Any advice? Thinking 180. I will get cooked anyway when ready to eat. Just want to infuse the smoke now.