Combine all ingredients needed for the cure. Mix well with a fork or whisk. Set aside.

This is important... smoking temperature has to remain under 90 degrees F. The product can not cook in the smokehouse. This is why the Prague powder is important in the cure. This is what keeps harmful bacteria from forming during the long curing process, and the long period of time the meat is sitting in the "danger zone" during the smoking process.

When it comes to what wood to smoke with, it is a more personal preference. Apple, cherry, alder, maple, or hickory are all good choices. I personally am using pecan wood.

When it is done, remove from smoker. Let come to room temperature. Stack 2 or 3 slabs together and wrap tightly with saran wrap. Refrigerate overnight to tighten up the meat fibers.

Next you will need a meat slicer. The thickness of your bacon is also a personal preference. I like thick sliced bacon. But if you prefer it on the thinner side, by all means, slice it how you like it.

Place the meat in the freezer for 20 to 30 minutes prior to slicing. This will give the most even slices through your slicer.

When all the meat is sliced, weigh portions. I am packaging 1 pound per pack. Wrap each portion in saran wrap, then wrap in butcher paper. Wrap like a burrito. Start with a corner. Roll diagonally toward the opposite corner. Half way fold in the edges and continue rolling. Tape the seam. Label and freeze until use.

Editor notes: this product will not last in the refrigerator as long as store bought bacon will. There are only enough preservatives to safely accomplish the curing and smoking process. Package in single serving sizes. This product also cooks at a lower temperature than commercial products. The brown sugar in the cure will make the product brown faster at higher temperatures.

**** this recipe is specially designed for the use of Prague #1 cure. Do not use Prague #2 cure. If using a different meat cure, follow manufacturers instructions for product weight to cure amount proportions. *****