No, don't do that. You just need kosher salt and pink Prague powder to cure. No liquid smoke garbage.
Commercial bacon is actually cold smoked so you need to cook before you eat. Hot smoke cooks it to safe temp while smoking.
Soak the belly for a while and change water few xs after brine and before smoking. Gets rid of excess salt. I also use Diamond Kosher which is less salty so to speak.
Another hobby is cooking.
Here's a BUNCH of different shit.
Bacon, beef ribs, pork ribs, tepenyaki, fresh sushi /sashimi, homemade pizza, wings, even Peking duck 😉
Several xs a week I'm whipping up shit.
Go to a range and rent everything you can there. Join local shooting club or FB group. Lots of cools guys with great collections love to let others shoot.
It's nice. Has a rotating barrel.
What kind of clothing do you wear when you normally carry? These are all pretty big guns if you are in a warm climate.
My normal EDC is a Sig P365. Tshirt and shorts is 99% of my wardrobe. I carry a Springfield XDM Compact 9mm when clothing allows.