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All the threads I’ve read so far are for pork belly. I have bacon that came from my processor already sliced. It’s supposedly already cured but it doesn’t look or taste like it when cooked so I’ve just brined it in Pop’s brine for 24 hours to be sure. I want to smoke it. Biggest question is...

I’ve read a few threads on Pop’s brine and think I want to use it to do some curing before I start trying to smoke. I’ve also done some searching to try to answer my questions but I’m new enough to this entire corner of the food world that I doubt I even know what to search for - links to...