Hi there. This is my first post so please go easy on me! So I've been smoking for the past two years using an electric masterbuilt mostly doing ribs, briskets, and chickens. My fiancee is from England and one thing she really misses is British bacon (back bacon) so I'd really like to give it a try. I'm having troulbe finding recipes for both spices and curing agents. I have Curing Salt #1 and other salts. Any advice on whether to wet cure or dry cure? Salt ratios? Other ingredients? Smoking temps/times? Type of wood? Again, I apologize if I'm asking too much. It's just my first real go at curing and I'd really like it to come out decent. Thank you all in advance.