Place the slab in a shallow pan. Rub the cure mixture into every surface of the meat, coating it completely.
Place the slab into either a ziplock bag just big enough to hold it or vacuum seal it in a vacu-seal bag (that works best).
Put the sealed bag in your refrigerator, making sure that it lies flat.
Flip the the bag every day for four or five days. The cure will draw liquid from the meat forming a brine.
Rinse the cure from the meat, thoroughly. Pat the slab dry with a paper towel, then put it back in the refrigerator on a wire rack. Let it sit overnight. The meat’s surface will get tacky, which helps the smoke stick to it during smoking.
Preheat your smoker to 225F. Smoke the bacon for 2-3 hours over indirect heat (you’re not trying to cook it through, just impart smoke).
Let the smoked bacon cool off and then freeze or refrigerate it for several hours before slicing. You really should have a good deli-style meat slicer for cutting.
