So, thanks to all the raving about dry cured bacon/back bacon, and Bearcarvers awesome tutorials, I figured I would try it. I didn't take as many photos as I should have, but this is Bearcarvers method, with a twist. So I have a 7.8 pound loin, that I rubbed with TQ. Then brown sugar. The sugar I bought ended up being really damp/moist... Over that, I poured maple syrup. Instead of using a 1 gallon ziploc bag, I cut off a vac bag from my roll, closed one end, then put the loin in whole. applied a vacuum to remove most of the air, and sealed it before the fluid got sucked up. I was thinking, this would keep all the cure in contact with the meat a lot better. Thoughts?? Now the wait!!