Yes I removed the rind below curing.
Curing was just a basic cure with soft light brown sugar
I cold smoked each slab in a weber Smokey mountain, by placing a smoking tube on the bottom, with a water baffle with Ice above.
Instead of doing one continuous smoke, i tried 4 hours smoke then chill in the fridge, then another 4 hour smoke, then chill, followed by one final smoke of 4 hours.
Do you hot or cold smoke your bacon? Although I've hot smoked before, this is the first time I've tried cold smoking bacon so I'll be interested to see the difference.
I got into trouble as we run out of bacon in our freezer before the new batch had finished. We bought some shop bacon and I completely forgot how much water was in shop bought bacon.