My first attempt at smoking some belly came out great! Once my slicer gets here, I can get the slicing thickness correct and more consistent. The more I think about it, the more questions I have about attempts to flavor the bacon. Here is a list of what I think I understand, and some of them seem to be going in opposing ways... 1. The purpose of the cure is to draw moisture out, correct? 2. The flavoring we add (syrup, honey, garlic/onion, whatever) flavors by being absorbed into the meat, right? 3. We soak the belly to remove the remains of the cure, and to reduce the saltiness. So... how are the spices flavoring the bacon if the cure is pulling the moisture out of the bacon? And if the spices sit on the surface of the belly, aren't they washed off when the belly is soaked? I'm konfuzed... Can anyone explain this in a way to get it through my thick noggin?