Hi, I am using a masterbuilt electric smoker 100 to 275f. I have bacon that has been in brine for 12 days and is now drying in root cellar. How long and at what temp should I smoke these? One is 5.5# & one at 6.8#. Do I need to refrigerate or freeze the bacon after smoking? Also have fresh ham roasts approx 7# each. These have been brined for 24 days. This is my first attempt and I thought that after brining and smoking you could store the meat without refrigeration or freezing. I would greatly appreciate any and all help I can get. Thank you, Paul Mondello in Maine.