Sounds great. I'd have to look at my book (I have Kutas and Ruhlman) but I know you can cure and smoke the bacon with the skin (rind) on and remove after smoking. Then save it and use it in beans, greens, etc.
And yeah, after rinsing let them "dry" a while (a fan helps) until the pellicle forms.
Have fun. I've got a buckboard bacon pork butt soaking right now. Need to dry it and get it in the smoker in a while.
Southern Brethren BBQ Competition Team
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KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker