I have done bacon quite a bit and have a good recipe. Unfortunately, it will be Sunday till I get to it. It does call for real maple syrup, brown Sugar, pepper and a a few other things I can’t remember. Ive made a bunch of it for gifts and such and always get a great response.
A few thoughts tho. Mine uses minimial liquid so zip locks are a must. I got some 2 gal bags from a restaurant supply and they fit an entire belly without cutting. Way worth the money. My info specifically recommended against buckets and tubs as the brine needs to contact the meat evenly.
You will need Prague powder #2 for this one. It is not easy to find locally and I had to order on line. This is also the reason for the bags. You need to mix up the powder for each slab/bag based on the weight and thickness of the slab. You will need an accurate meat scale for this (to weigh both the meat and powder).
If you are able to wait or have specific questions, pm me and I’ll get you the recipe.