I have had great luck with bacon in my AQ. I use a simple cure I found on the forum. 1.1 grams of pink salt, 2.5 tsp kosher salt and 1-2 teaspoons brown sugar per pound of belly. Mix the cure, salt and sugar in a shaker,put the bellies in vac bags and sprinkle the measured mix on the bellies, both sides then seal the bags. I don't vac all the air out, just slightly. Put them in the fridge flipping them daily for a week. I have experimented with plain white sugar, maple sugar, brown sugar and turbinado sugar. Liked them all except the white. If you like it sweet add more. I use 1.5 tsp per pound. I have to cut my bellies in half, sometimes in 4's when they are huge. After curing I rinse them and hang them in the fridge for a few days them smoke them. Stick them on my bacon hooks and hang them from my jerky rods. I smoke them at 120 for a few hours then 160 till I get some good color. Let them hang for a few more days in the fridge before slicing.