Observations on bacon curing methods

Here's a synopsis of bacon curing (dry cure) instructions gelaned from several sources including some here at tvwbb:

1. Rub the cure onto the slab and allow to set in the fridge for 7-10 days.
2. Rinse
3. Optional: soak in water 1-2 hours then drain.
4, Optional: second soak in fresh water for an additional hour.
5. Pat dry.
6. Optional: allow pellicle formation requiring anywhere from 3 to 24 hours.
7. Smoke at temps ranging from 100 to 200F for anywhere from 4 - 10 hours.
8. Allow meat to reach temperatures from 125 - 150F.

So based on the information I've gathered for my first bacon curing and smoking session, there seems to be much variability in methods for preparation. Comments appreciated.

What kind of cure are you going to use? Tender Quick or prague powder + salt?

When you use TQ per directions soaking afterward isn't really optional IMO. The product ends up very salty and the soak steps help reduce it.

If you use prague and salt you have more control over the salt level and soaking may not be necessary.

Allowing to dry for pellicule is ok, but I haven't found it to make much difference in the end.

Ideally smoke @ 150ºF, but 200ºF or less is ok. The difference is external fat will start to rend above 160ºF. With back or side bacon I keep it low for a few hours to get some smoke on then let it ride up to 200ºF to push it through.

I'd use 140ºF as a minimum internal finish temp.

The cure I'm using is Allied Kenco's Maple Sugar Cure.