Easy as pie, 3parts brown sugar to 1.3 parts salt, rub and hang, re-rub 2 days prior to smoking and you have a fantastic bacon that's just the right balance of sweet and salty and smoky, with very little extra work
this wont cure bacon to keep it in the fridge for months, but its great for a 3-4 week use window
variations are to bag it with a few teaspoons of nutmeg and a tablespoon or 2 of honey, depending on taste, re-rubbing with the base cure after 5 days and hanging
bagging with pure maple syrup, same 5 day bag, re-rub, hang
rub with your favorite fine grind espresso after the base cure, bag it, after 5 days re-rub with a mixture of 3 parts espresso to 1 part salt and hang, you can also change that up by adding coco powder
Try these out, we made them at a small butcher shop I worked at and we couldn't keep it in stock