Bacon is all done. Did some maple, some honey, the black forest style, and some english rashers (and pancetta too but saved that for another post)
For the black forest I combined juniper berries, coriander, black pepper, bay leaves, garlic and molasses along with the obligatory salt/sugar/cure. Double smoked with apple and a little cherry wood and dried for a week. Will slice up and package this weekend and update with exact quantities if it passes my taste test. Not exactly authentic but as close as I can get to mimic the taste I was going for ... I hope!