Great looking bacon! Its great to hear such good success your first time. It will only get better as you learn with experience.
Like you, I read and researched, used Pops brine for my first bellies. I adjusted salt and sugar to match our tastes or a few batches.
I've got a batch in cure right now. One thing I have learned about making bacon is you shouldn't hurry the process.
I cure for a minimum of 12-14 days, longer for thick cuts. Rinse, dry and let it dry & equalize in the refer for at least 2 days.
Then cold smoke for a few 4-6 hour sessions over a few days. Rest again in refer before slice & freeze.