Since I have slabs to make into bacon -- frozen -- I've been watching and checking U-tube. Pretty much, I've seen about equal parts Kosher salt, brown sugar, maple syrup. The amount will depend on how much meat you need to cover. The soaking is to draw moisture as well as penetrate the meat with flavors. Most say 5-7 days. Then one guy says, after dumping, rinsing excess off, drying surface with paper towels, he sets the slab onto a cookie rack, set in a pan -- places that into frig for a day to help further dry AND the surface will be a little sticky, which helps to grab & hold the smoke. Smoking seems to be in the 3-6 hr range. Again, depends on heat, unit using, etc. Occasionally, pull slab out, insert thermometer & back into smoke. Idea is to further dry & crust the meat, adding that flavor to it.
I bought some little round chunks of smoker woods to use. And, you could add some liquid hickory to brine near end.
Guess one day in the near future we will all be eating bacon & reporting back.
When that happens, ya'll need to also save the drippings from frying, use in something you cook and report those results, also. I love to cook with drippings -- country at it's best.
And now I'm starving and it isn't close enough to lunch for me to sneak out... 
