Bacon is relatively expensive here and none of it is truly smoked. So I made some a couple of times. The first time was with a wet cure and finished in my kitchen oven. Yesterday I smoked some on my Weber/Smokenator setup. I did a dry cure with honey and brown sugar to give it the sweeter note my wife wanted. It cured for 6 days in my fridge, then was rinsed, dried off, and put back in the fridge overnight to form what they call a pellicle. That is a sort of coating that protects the bacon and grabs the smokey flavor.
I smoked it at 110F to 135F with just a few lit lumps of charcoal and some foil wrapped hickory shavings. After six hours of keeping the charcoal going without getting too hot and replenishing the hickory as necessary, we pulled it off, cooled it and then chilled it in the freezer for slicing. I was a bit worried because, reputedly, dry cured bacon will often be quite salty.
We sliced and cooked a test piece. It was perfect, sweet notes, a slight salty taste but not at all bad, and the wonderful smokey flavor. My wife was very pleased with it. So was I.
Here is a photo of the brother-in-law slicing while I grabbed the camera:
