So its been a while since i've made some bacon and the wife keeps bugging me to make more...
I would normally mix up my own nitrites, sugar, salt and maple suruyp.
I gave a premix maple bacon cure a go with great results!
http://www.smokedandcured.com.au/maple-bacon-cure-dry-cure-1kg/
Very quick, measure out per/kg of pork
Then a slow smoke 225f cook up to an internal temp of 65c
How does everyone else make their bacon?