be careful curing with common salt or kosher salt it does not contain the amount of nitrates that Prague Powder or as it is commonly know as #1 cure and the nitrates are what kills bacteria. bacon is cold smoked pork and to be safe it has to cure properly unless its going right from the smoker to your freezer. Even canning salts are marginal for smoking meat in your smoker. they rely on the heat in your pressure cooker to remove bacteria and just prevent further bacteria from forming. Cure is cheap and you need very little to do the job and it can be found on ebay. For what it costs its silly not to use it. I wont even hot smoke jerky or sausage without some in it.
MAKE AMERICA GREAT AGAIN! STEEL FOR TANKS NOT FENCES!!!