We found our bacon too salty if left too long to cure before freezing. In the end, we kept it a little salty, much saltier than store bacon. My husband's favorite was the maple syrup cure. He'd then smoke it. I made some with an herbal cure and we never smoked that. All were wonderful!.
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Maple is my next step. Did you use maple syrup, or maple sugar? I haven't smoked any yet, but I damaged our plum tree and had to take some bigger branches and they're about to be cut up to dry for smoking wood. I've heard plum and peach wood are awesome for smoking.
We always did wet cures, so syrup. Never used those 2, but apple and hickory we've used.
I don't have enough prunings yet for Apple smoking wood. But we've got a friend that's offered up some of his mesquite wood from his new property. Excited to smoke with that as well.