When I do bacon, I just use the Basic Dry Cure (MTQ substitute) in the proper amount for the weight. (Dry cure.) You could add other flavors here.
After a week, I rinse and season and let set overnight in the fridge before smoking. Before this rest, I season a little with pepper. This would be another time to experiment with seasoning.
I hot smoke at 200F to 140 IT. Then I cool, wrap, rest overnight, and slice.
It is a plain bacon, but delicious.