I do all my flavoring with the curing process. All I add when smoking is cracked black pepper all over the surface.
Nice looking bacon there!  It's been a while since I've gotten bellies to cure and I've been using store bought bacon, which, no matter how good it is, doesn't ever seem to match home-made.
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50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!  
SPFP
Mayzie's keeping an eye out for you!
WTFWGALD? 
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