Thanks for all the great info here. I have long wanted to try my hand at making bacon but was never comfortable with doing it safely until I was able to get your great input.
Just my experiences with Bacon...I cool to room temp, 70° or less, if cold out side I chill in the smoker. I then wrap mine for the rest...Momma don't like the Butter, Cream Cheese and everything else to taste like smoke. I have rested 2 to 6 days, depending on when I had time to slice and package. I never had much moisture or mold grow...JJ
That's a perfect example of why I LOVE this hobby (Madness?). We get to experiment with our final product.
Either way, both will be good eats, but at the same time you get to determine exactly which you and yours prefer!
Be sure to take GOOD notes... There are things that you're sure you'll remember next time, but you'll forget, trust me!
Looking forward to what you come up with!