Smoke the cured bacon
Fairly salty. Probably could have cured twice as much meat in the mixture and been fine. The end result is probably better for cooking with (carbonara, diced bacon bits in omlettes) than eating as strips with breakfast.
Smoked bacon at about 220 for roughly 90 minutes (150F internal temp). Used a mix of hickory and cherry wood
Inspired by: How to Make Your Own Bacon