My last comment would be to let them hang as long as you can before you slice, package, and freeze. My last batch of bacon ended up hanging in the smoker for a full day after the smoke (started smoking Sunday morning, and when I was finished, I killed my fire and left them in until Monday night), then I wrapped and had to let them sit in the fridge until the weekend (Monday night til Saturday). It is GOOD bacon. My thoughts are, it is much like cheese. If you can let is set a bit, the smoke will mellow throughout and it does make a difference.
On the slicing, set them on cookie sheets and let them stiffen up in the freezer if you can. This took me about 2 hours and made the slicing much easier.
I can't wait to see the pile of bacon you're going to end up with !