I just bought 2 pork bellies on sale. The price was right, and I got to sort through 2 bins. I like my bacon on the lean side. I have done bacon before, but it turned out way to sweet. There was enough maple syrup that I had to microwave it to keep the sugar from burning. I am looking for a good old fashion brine recipe. Not to sweet, not to salty, with a little pepper. What woods are you all using when you smoke them? Any help would be greatly appriceated.