Thanks for the comments about the Rinds, they were GREAT.
Dave, glad to hear you made it safe and sound. Look forward to your return, and that other "Smokin" forum is still having trouble.
Now for the rest of the story;
Let the Bacon rest in the fridge for 6 days, turned it and massaged it every day. On day 6 I took it out, rinsed it off and into an ice water soak for 1 hour. When I did the fry test I had the heat up just a tad to much so it burned, but there was NO salt taste to the bacon.
Out of the soak and ready for the smoker, one with the toothpick was done with Apple Juice added.
Fry Test, got the slices a bit thick, but they were good.
Lite the A-Maze-N Pellet smoker and into the GOSM. Took 45 seconds to light with my Heat Gun.
At 5 hours I added a batch of Cheese, Mozzarella Sticks and Havarti
6 1/2 hours, took the Cheese out, Probed the meat, and started the GOSM on low. Left the smoke going also.
about 8 1/2 hours, internal temperature hit 130, so outta the GOSM, cooled and into the fridge.
This morning I put it into the Freezer for a while and then Sliced it up. Cooked up a small batch for Breakfast and decided this is gonna happen a lot more in the future.
Now to get another batch of Home Made Wine in the bottles and sit back and relax the rest of the day.