Planning another 20 lbs batch of buckboard and 20 lbs of belly. I am going to start curing Saturday. I am planning to use Pops brine like I always do. I want to do the buckboard spicy like a chipotle bacon. Have any of you added flavor like that to the brine? If so did it penetrate? It looks like many folks even when dry curing actually just rub the additional spices on the exterior of the meat prior to smoking. Is that the best approach?