The cure and excess salt should be rinsed off well. The extra seasoning will flavor the bacon surface but won't penetrate like the cure. You will want to re-season prior to smoking to get the pepper/spice/whatever flavor on the outside of the bacon. YMMV!
My son salt/sugar cures (no Cure #1) with herbs. He likes the results but, since he does not use pink salt, he hot smokes his bacon after the 10 days of cure. He rinses and then re-seasons with the herbs.
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker