So I'm new to the board but I've made bacon a few times with my brother who is a member of the board. So I've procrastinated on the particular belly I have but I'm hoping to get it done in time to give some away as a gift in a few days. I plan on cold smoking it and my question is, what is he shortest time period or quickest way that you can cure the meat to get it ready for smoking. I know it isn't a process to be rushed but I've put this off due to some other things that aren't important here. Any advice? Thanks!!