When I do bacon, I will cold smoke it for 4 to 6 hours a day for 3 days (or until I get the color I am looking for. I let it rest in the fridge over night between smokes. Once it is done smoking I let it mellow in the fridge for 3 days after smoking and before slicing. Whatever you do not put smoked bacon in the fridge without it being sealed up in a zip lock, that is unless you are looking for a fridge dedicated to smoked food. The smoke smell seems to get into the plastic of the fridge and doesn't seem to leave. Don't ask me how I know.
