Great information. Thanks to all!
I guess what it really comes down to is sampling the bacon after rinsing off the cure to see where the salt content and flavor is at.
Next batch I will cut a slice and taste it before I decide if I will soak or not and re-season as needed before smoking.
Also, perhaps I will invest in some dry honey powder, maple syrup powder and some quality chile powder since using straight syrup, while tasty, becomes very sticky after cooking the bacon.
"Eating 'Que isn't making me fat- it's the beer I drink while lounging by the pit."