Got the Morton Tender Cure and the curing book from them a few months ago.
Cured my first batch of bacon and it was over salted and over smoked. It was still very good, but tasted more like salt cured ham than bacon. Looked at the book again and realized that the salt mistake was mine,
For the second batch, I used the proper amount of cure and only smoked the slabs for one hour instead of two. I also did a very cool smoke on them. after the smoke, I covered half the slabs in black pepper (and I mean COVERED them). The other half I covered in a mixture of jalapenos and garlic that I pulverized in the food processor.
The second batch is absolutely the best bacon that I have ever eaten.
Now, I really don't want any other type of bacon...