I have not used the prepared cure, but here is my method for apple wood smoked, maple cured bacon (Also works for buckboard bacon and Canadian bacon):
Coat with 1 TBSP of Morton's TenderQuick per lb of meat. (it's okay to go a little over on the cure, but don't underestimate) Rub this into the meat thoroughly. When the TQ looks absorbed into the meat, coat meat with thin layer of real maple syrup. Finally, apply a light sprinkle of turbinado, demerara, or brown sugar. Place loin in a Ziploc bag with most of the air squeezed out and place in the fridge as close to 38* as possible. It’s a good idea to double up the bags in case of leaks. The meat will start “juicing” almost immediately; don’t drain out this liquid. Flip the bags over each day. Cure for a minimum of 7 days and to an approximate max of 10 days. The rule of thumb is to cure 1 day for every ¼ inch of meat that is to be cured. For example, a 4 inch wide cut of meat will require 2 inches of curing from top and bottom. Two inches will require 8 quarters or 8 days and I always add one extra day for good measure. Take loins out of bags and rinse in cold tap water. Test for saltiness by slicing off a couple of pieces of the loin and fry it up to determine if the salt level is acceptable to you. If it is too salty, place the loin in a 30-45 minute ice bath to extract some saltiness. Test again to determine if an additional bath is necessary. Remove loin from ice bath and pat dry. Coat with a fresh layer of maple syrup and choice of dark sugar; transfer directly to the smoker. Alternatively, you can apply your favorite rub or other flavors at this point. Smoke at 220 - 225* with 2oz wood (maple, cherry or apple). Smoke to 145* internal temperature.