Ok, I have finally taken the plunge and decided to smoke some bacon for the holidays. After much lurking and research I settled on a dry rub and cold smoke. I bought a whole belly from a butcher I hadn't dealt with because mine was out. It came rolled up, and I couldnt really inspect it for thickness. Lesson learned. Its a bit thinner than I would have liked. After poorly removing the skin, I mixed my cure according to http://diggingdogfarm.com/page2.html. For the 4.3 lb pieces it gave me a mixture of 4.87g cure #1, 35g salt, 19.5g sugar. It didn't seem like alot, and some recipes call for a lot more salt and sugar. Am I in the right area of rub? How long of a cure in the fridge, I was planning on 7days, then bringing it out of the loose vac wrap for 2 days in the fridge, then smoke. Days are cold (40F) so my AMNPS in the WSM should be good without making it too warm. Then smoke is just for color/flavor. I was thinking 4-6 hours. Some people say 12+. Just wondering if someone wants to weigh in.