Long story short, Im sick and tired of paying $8-$9 a lb for craptastic salt pork rolled in black pepper. So I am researching bacon curing and smoking. Ive read thread after thread ( here and elsewhere) articles upon articles, and a ton of youtube videos. Leaving me with a few questions. #1 - wet or dry cure, and why? #2 - hot or cold smoke, and why? #3 - will whiskey have any effect on the curing process? Im sure I have more questions but I left my list at work and cannot remember the rest.