I once again need you guys to bail me out and make me look good. Since it's too cold here in PA to put on a good butt I thought I'd try bacon since it's smoked at a lower temp. Here's my questions: 1) What type of meat do I use? (I'd like to slice it like to store stuff) 2) Where do I get the best cure? (I like mine smokey of course) 3) how long do you keep the smoke on it? In advance - Thank you!!