One way or the other I'm going to toss a piece of pork loin in a dry cure to make some Canadian / back bacon. I'm on a forced day off as the shipyard and Naval base are essential personnel only today. Oh darn. Anyway, what I'm looking for is a different flavor profile. I usually wet cure pork loins, and I can't remember if I've done a dry cure on one. Either way, it's normally salt, cure, black pepper and some maple syrup in the wet cure. I've been cruising this forum and the web and haven't seen anything that caught my eye other than a cumin paprika and sage combo. Just looking to do something different so if anyone has any ideas or success stories for different varieties of flavor for loin bacon I'm all ears. Thanks in advance!