This weekend is going to involve smoking some bacon. I've got ~10lbs that's been sitting in Pop's Brine (modified with a little less sugar and some pepper) for the last 2 weeks and I'm going to pull it out to dry tonight. The cuts are split into 3-5 pieces so I'd like to do some experimenting with flavoring. My current plan is to mop several down with some good farm-grade maple syrup at a few different points during the 12 hours they'll get cold-smoke tomorrow. Does this make sense? Will it have any effect on the flavor? Would it make sense to later them up with syrup before I set them in the fridge to dry? When I did cold-smoked salmon, I seasoned the salmon pre-drying with some herbs and they kind of got fossilized if you will in the pellicle. Anyone have any advice? Should I have brined with maple syrup and therefore should just wait until next time to try?