#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.
I think I've read a few things that mention using alcohol with meat can denature the proteins on the surface, preventing flavors from being absorbed. That doesn't seem conducive to curing, maybe someone can correct me if wrong.
In tinkering with a jerky recipe a few years ago I came across a particular whiskey that added a very nice flavor that I think would be awesome in bacon, but if it hinders or screws up the curing process I guess that maybe out.