Yep, I tinker in a little bit of curing and smoking.
I would have to dig up my recipe but basically the routine is the same, brine, dry, smoke... enjoy.
My secret to arguable the 2nd greatest thing ever made after the wheel, is that I use celery juice in my brine mix. I've recently started playing with a little juniper too, and chuck in plenty of garlic. I typically use 3 sugars, white, brown and maple syrup. I originally had plans to ho nitrate free, but then I started reading up about botulism poisoning and neurotoxins, and it sounds pretty crook. The issue isn't any bugs in the pork meat, ironically its the garlic cloves. You can't sanitise the garlic clove from the dirt bugs, and that ends up in the brine. So I half the typical amount of nitrate, but the celery juice contains a lot of nitrate to balance it out.
(Often "nitrate feee" bacon just contains celery juice, so its no healthier for you).
Next comes the curing. My first few batches I cheated and hot smoked the bacon. It worked a treat, and its pretty fail safe. But its not a real bacon. So now I hang my bacon in a curing chamber and shed about 20-30% of the moisture which takes between 7-14 days. Every day I put it into my cold smoking chamber and hit it with about an hr of cold smoke. Depending on the ambient weather you dont want to do long cold smoke days otherwise it will dry too fast. If I was better setup, I would cold smoke at high humidity....
(hmmmm, no no I dont need another project)
Once you drop to around 70% moisture, its fairly stable by that point and ready to eat. One problem with making bacon is you end up with about 2kg of bacon, and it takes so damn good that you end up eating about 2kg of bacon. It does freeze fine, but Ive found you lose a lot of the naunce of the smoke profile after freezing.
That's probably enough of a info dump for now. I should start a curing and smallgoods thread so we can share more experience.
