Hi All,
Here is the recipe for bacon. (use raw honey or nothing for paleocooking)

>In any smoked meats a brine is required:  Coarse salt and water (there
>should be brown sugar as well) mixed together in a Tupperware add meat
>(salmon is common) say 1 cup sugar, 3/4 cup salt and water to disolve it all
>
>Keep in in the fridge over nite giving it a shake every few hours.  Smoke in
>a box 1 hour for salmon - two for bacon.
>
All the best,
Susan