No, there will be no adverse effects if you cut the slab into two pieces. Matter of fact, I have found that it makes handling the slabs much easier. The worst thing is that you'll have 2x as much "waste". That's the ends where you start slicing before you're getting full, perfect slices and the other end where your fingers are getting too close to the slicer blade. I set all of those pieces on a paper plate until I'm finished slicing then get out the cleaver and cutting board, chop all that stuff into "crumbles", and vac seal it separately. That's used to top salads, in soups, in scalloped potatoes, etc. You can never have too much "waste" where bacon is concerned. There's always a nifty way to use it. I do the same thing with Canadian Bacon, dried beef, and any other meat that I cure and smoke.
Just curious....why are you going to soak it in ice water? Not saying it's wrong but I've never heard of it nor have I ever done it. I just rinse the slabs in cool water, apply a light coating of whatever flavorings were used during curing (minus the cure) and set if back in the fridge uncovered overnight before smoking.
Hoping to help a bit,
Robert
