Is There a Minimum Time Bacon Should Be Subjected To Smoke/Low Heat?

[mountainhawg]

Maybe that's a funny question, but I wish to smoke this batch of twine wrapped side meat slices (1# wrapped snugly not too tight) but not with a lot of smoke. I plan on using chunk apple and can maintain a 90-130 deg range of temperature in my grill/smoker. My brine is Pop's (going with 7 days in)  and I plan on letting it hang and dry in the fridge for 24-48 hours before hanging in the grill.    

So I guess an associated question is: is the smoke and smoker low heat(drying?) part of the cure process? Or just flavor?  If it is part of the cure process, is there a minimum time it should be done? 

Thanks in advance,

Gil

 

[diggingdogfarm]

It's just for flavor and appearance. there's no minimum smoke time.




~Martin

 

[mountainhawg]

Thanks Martin, that's just the answer I need.