Today I picked up our hog that we got at the fair this year and I have one about 2-3lb side in the fridge defrosting. The other 5 are in the freezer want to make sure I get one down before doing them all. I did get the cure from the butchter and they stated to us a 10-1 ratio. So I am guessing for about every 10oz of water I use 1 oz of cure from how it sounded? What I want to do is get the side in the cure tomarrow and then let is stay in the fridge that I have at about 38F till about sunday morning. From there I want to get the smoker going that morning. From what I have read is that I want to smoke at around a very cool about 150deg? I am just not sure how long to leave it in smoker. The butcher did tell me that about 1/2 an hour after I pull it from the smoker is the easyest time to pull the skin off the bacon. Thanks for any tips on this I have been searching I just want to make sure I have the right.