AFTER you've made the bacon...
Ok...so I did do a search down below, didn't really find what I was looking for (figured I'd get the disclaimer out of the way...)
Whether you cold smoke or hot smoke, how are you saving it for later? Say you do 10 lbs worth...and don't eat it right away (I know, right), how are you wrapping it, when are you slicing it, sealing it, etc.
What I'm thinking is after smoking is done, is to chill it right away, slice it 3/16" thick, then vacuum seal into 1 lb servings. Do a lot of them, store them up in the freezer for a bit.
Have a Blessed day!!