Bacon is really simple and the steps may make it sound like a lot of work but its not. There are all sorts of commercial cures flavored in all sorts of ways but I like a traditional bacon and use Morton Tenderquick and dark brown sugar. I use a tupperware cake box large enough to hold the meat. I put the Morton product in a salt shaker and generously coat both sides of the pork and lay it in the tupperware fat side up and put in the fridge for three days, covered. Then I flip the meat so the fat is down and coat with the brown sugar and put back in the fridge another three days. When ready to smoke I rinse the meat well under cool running water, then pat dry and lay on a clean towel, fat side down, on a counter top until its at room temperature, then its ready to smoke.
For smoke I use charcoal for the heat and chunk applewood for the smoke. I wrap three or four pieces of split wood that's cut into 4" lengths in two layers of heavy aluminum foil and lay these "bomb" right on top of the coals. They smoke well and cannot flame being wrapped up tight so controlling the heat is much easier. Three hours of smoke is fine. Use a cool heat for the smoke. Bacon is NOT SMOKE COOKED, simply flavored by the smoke. After the smoke lay the slabs out on a clean towel, fat side down and allow to cool. Bacon needs to mellow for two days either in the fridge or in a very cool place [not freezing] before slicing and packaging for storage. I keep my bacon in the garage work shop in a glass cake pan with loose foil on top to mellow. This way the whole fridge won't smell like its on fire.