Dave has a great point....There are different methods of curing bacon.
Basically, there are (2) methods, Dry Curing and Brine Curing. Within these methods, guys will vary their curing salts, spices and procedures.
Try a Brine Cure and Dry Cure to see which you prefer. You can add spices to your liking.
I previously used Morton's TQ, but found it too salty for my taste. I also made my own curing recipe that include Cure #1. Now I've settled on Country Brown Cure, and add extra brown sugar and a few spices. It's taken 2 years of trial and error, but each batch improved a little, until I got the flavor I wanted. Remember to keep a log, so you can track your smokes
Another thing to consider is the wood you will smoke with, the temp and the length of time. I could smoke for 12 hours with Apple.