Your garlic bacon sounds so good... we put one in to cure day before yesterday. Lots of pureéd fresh garlic in the rub. Expect to let it go for five days, then into an electric smoker at low temp.
What do you like for smoke for this recipe? We can pick from hickory, oak, maple, apple, pecan, alder (that's really for the salmon) or a couple others. We're out of grapevines, though.
Speaking of curing generally, the best BBQ I've ever had was from a...