Curing Bacon

[jiggerjams]

In my opinion I think you will be fine leaving in the fridge till Saturday but I am no "seasoned smoker" yet. I am sure someone else who is less stupider than me will be able to direct you with more assurance.

[Habanero Smoker]

Geez; I a little nervous to reply after jiggerjams, since I've already annoyed someone else for being stupid. ;D  ;D  ;D   ;D

JJ is correct, but I would wrap it tightly in plastic wrap. Then on Saturday bring it up to room temperature, or place it in a 110°F - 120°F preheated smoker, for 30 minutes to an hour prior to applying smoke. Then follow the smoking/cooking instructions in Maple Cured Bacon

[jiggerjams]

Good add on HS...now I can go to bed less stupider tonight  :D