curing bacon

You can still cure it. I would do a wet brine, because a dry cure would be hard to get on all slices. As far as smoking, not sure how much you have, but I would just put it on the smoker and cook it through. No point in cold smoking the thin slices.

I've cured a lot of slab bacon over the years, was taught by old timers that schooled me on butchering hogs. Three parts salt two parts brown sugar one part black pepper cure slab for 7 to 10 days then dry and smoke. I do not always smoke them, 7 days keeps them less salty, 4 days in I skin and then i flip and rub other side. Very old time flavor. Being already sliced you could cut the time in rub way back lam sure, just don't over do your rub wouldn't take much.