Hey everyone! I am brining 2 slabs of bacon with the maple bacon cure and bacon flavor booster and I had a few questions.

1. On the video it talks about soaking the bacon after being pickled. Does that apply to the injection process as well?

2. I don’t have a cold smoker, which I would assume is the best way to smoke the bacon. Would a pellet smoker on the smoke setting with the lid cracked open work?

Thanks in advance for the help!