http://www.bbq-brethren.com/forum/showthread.php?t=180166
THe above link is the post I want to reply to but it's too old. Used the formula that was from the original but changed the process.
Instead of smoking the bacon wither hot or cold smoke, I used "Hickory smoke powder" during the cure. THe flavor was outstanding and have some frozen and will try to see if that holds up thawed. I love that I dont' have to go through that smoke process is I don't have the time and or dont' feel like I want to do it that round of curing.
Just thought I would let others know about the powder. THat powder is great in Texas red hots too.