I have 3 types of bacon experiments in the smoker right now.
1. Maple--where I've used both maple sugar in the cure, and coated with maple syrup. Getting significant real maple flavor into bacon is harder than you might think. Commercial maple bacon is done thru injecting extracts and chemicals.
2. Black Forest--special set of spices used in the cure and coated before smoking.
3. Savory--lessened the sugar in the cure, and added more savory flavors like garlic, onion, black pepper, and thyme.
Using my usual combination of corn cob and cherry for smoke. We'll see how they come out.