re: Question to those who have made their own bacon

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It's my first time so hopefully it comes out good and I'll expirement with other rubs and curing ingredients.

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You should be fine. After experimenting with wet and dry cures, all I use now is kosher salt, coarse black pepper and turbinado sugar. After curing in the fridge for about a week, I smoke it on my ceramic smoker as low as I can get it (around 180) until the internal temp hits 140, I think. It's been about 6 months since the last one so I'd have to check on the internal temp range.