Re: Good bacon recipies
I usually do just a simple salt/sugar cure myself. 2% salt (1.75% salt, 0.25% cure #1) and 2% sugar to weight of meat. Cover meat and let equilibrium cure for a week. Then smoke.
But for savory, try lessening the sugar (still want some to balance the salt) and add items like Chinese five spice powder, say 0.5% to start. Or used Korean hot chili flakes instead of the five spice.
Another good one is coffee/bourbon. Or garlic and fennel seed.
Another is black pepper, juniper berries and thyme.
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