I like Bear's approach.
Honestly you should be able to use any approach that sliced jerky uses but instead use no marinade.
People dry season cure jerky meat slices all the time and then throw them in the smoker and smoke them.
I would think you may want to do the same but just cold smoke (no heat) the pork strips so you don't turn them into jerky and you get bacon instead.
I've never done bacon this way but to me the logic is sound knowing that jerky guys do basically the same curing process :)
I hope this info helps!
Honestly you should be able to use any approach that sliced jerky uses but instead use no marinade.
People dry season cure jerky meat slices all the time and then throw them in the smoker and smoke them.
I would think you may want to do the same but just cold smoke (no heat) the pork strips so you don't turn them into jerky and you get bacon instead.
I've never done bacon this way but to me the logic is sound knowing that jerky guys do basically the same curing process :)
I hope this info helps!