Question: When in the process of making bacon is it smoked?
About the article "Bacon", section "Process".

Candidate passages:
Bacon is cured through either a process of injecting with or soaking in brine or using plain salt (dry curing).
In America, bacon is usually cured and smoked, and different flavours can be achieved by using various types of wood, or rarely corn cobs; peat is sometimes used in the United Kingdom.
This process can take up to eighteen hours, depending on the intensity of the flavour desired.
"The Virginia Housewife" (1824), thought to be one of the earliest American cookbooks, gives no indication that bacon is ever "not" smoked, though it gives no advice on flavouring, noting only that care should be taken lest the fire get too hot.
In early American history, the preparation and smoking of bacon (like the making of sausage) seems to have been a gender-neutral process, one of the few food-preparation processes not divided by gender.
In the United Kingdom and Ireland, smoked and unsmoked varieties are equally common, unsmoked being referred to as green bacon.
The term "streaky bacon" refers to belly bacon, due to the prominence of the bands of fat. 
Back bacon is a traditional British cut of bacon sliced to include one piece of pork loin and one piece of pork belly combined into the same cut.
The name refers to the cut of meat, which is from the back, and distinguishes it from other bacon made from pork belly or other cuts.
Like other bacon, back bacon can be brined, cured, boiled, or smoked.
It is much leaner than American style bacon, and is sometimes sold in the US as Irish bacon or Canadian bacon, owing to the popularity of back bacon in those countries.
"Canadian bacon" sold in the US can also mean a round, sliced and usually smoked ham product sold in many parts of the US.
In Canada, the term "Canadian Bacon" is not used, but in southern Ontario "Peameal Bacon", as it is referred to there, is a similar product; however it is not smoked but rather set in a brine.
The name reflects the historic practice of rolling the bacon in ground dried yellow peas, although nowadays it is generally rolled in yellow cornmeal.
In Canada, "bacon" commonly refers to streaky, or rasher, bacon.
The American use of the term "Canadian Bacon" in reference to a ham-like slice is a source of vexation. 
Bacon and cabbage is a dish traditionally associated with Ireland.
The dish consists of unsliced back bacon boiled with cabbage and potatoes.
Sometimes other vegetables such as turnips, onions and carrots are also added.
Smoked bacon is sometimes used.
Historically, this dish was common fare in Irish homes as the ingredients were readily available as many families grew their own vegetables and reared their own pigs.
It was considered nourishing and satisfying.
The dish continues to be a very common meal in Ireland.
The dish is served with the bacon sliced, and with some of the boiling juices added.
Another common accompaniment to the dish is white sauce which generally consists of flour, butter, milk and a herb of some sort (often parsley).
The bacon used for the meal can vary somewhat depending on individual preference.
Usually Back Bacon is used for the recipe, but other cuts of bacon are sometimes preferred.
However, the bacon used is almost always cured.
The traditional curing process is a long process which involves storing the bacon in salt, however, in modern times, mass-produced bacon is cured using brine which is less frequently injected into the meat to speed-up the process.
The bacon can also be smoked which adds a depth of flavour which many people prefer.
In Ireland, one can also purchase what is known as "Home-Cured" or "Hard-Cured" Bacon which is Bacon cured over a long period and then stored for another long spell, wrapped in paper.
This makes the bacon very salty, hard in texture and yellowish in colour.
Another similar meal, with a breaded pork chop on mashed potatoes and cabbage, is popular in some countries. 
This is a list of smoked foods.
Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
Foods have been smoked by humans throughout history.
Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as beer, smoked beer, and "lapsang souchong" tea are also smoked.
Smoked beverages are also included in this list. 
An individual piece of bacon is a 'slice' or 'strip'.
In Canada:  The term bacon on its own or, more specifically, side bacon typically refers to bacon from the pig's belly.
Back bacon refers to either smoked or unsmoked bacon cut from the boneless eye of pork loin; this is called 'Canadian bacon' in the United States.
Peameal bacon is back bacon, brined and coated in fine cornmeal (historically, it was rolled in a meal made from ground dried peas).