Apple Wood Smoked Bacon

I've just finished slicing and portioning out a home made Apple wood bacon.  I started with a local pork belly purchased at Adams Fairacre Farms.  I then did a three day brine using local Apple cider, molasses, brown sugar, kosher salt, black pepper, and water.  I then cold smoked the bacon for five hours using trimmings from our heirloom apple orchard that I had run through our chipper and dried.