I prepared some bacon last night using the appropriate proportions of cure #1, salt and sugar based on the dry cured bacon calculator. I added no additional seasonings to any of the packages and vacuum sealed each one. My question is .....If I want some maple, brown sugar or pepper to be added to flavor this prior to smoking, when should I add it? I am planning on smoking with apple. My guess is that since the thickest slab is about 2 1/2 inches that it will take about 12 days to sure out.