Honey cured Bacon

to cure about one slab of bacon.. Combine Prague Powder No 1 and the salt. Thoroughly rub into the bacon. After rubbing, pour the honey on the bacon and distributed evenly. Wrap bacon in a good plastic-lined (freezer wrap) butcher paper and placed in a 38 degree F. cooler for about 6 days. Remove bacon from the cooler and wash very well. Let bacon dry at room temperature for about 30 minutes, then remove to smokehouse preheated to 135 degrees F. Hold in smokehouse until bacon is dry, with dampers wide open. Close dampers to 1/4 open, applying smoke, and hold until internal temperature of bacon reaches 127-128 degrees F. Reduce temperature of smoker to 120 degrees F. and hold until desired color is obtained. Remove and place in cooler overnight before slicing. Be sure that you are using hickory to get the desired flavor of this bacon.