I am still experimenting. I make back (Canadian) or buckboard and I have tried both Pop's brine and a cure. The brine is easier but I get a nice flavour from adding honey to a cure. The back bacon I am making tomorrow I am trying to get some maple flavour so I have added maple extract. I will post how it turns out.
Just colder. West central Mo. and is just better to wait till then, besides gonna build a little smoke house. Weather is not like it used to be here. I have added 4 oz. honey in cure and cut back 1/4 cup on white sugar on pork butt ham plus 1 tbls. clove. Will be ready end of month. Cannot wait. Got another to do for Thanksgiving. Who knows what it will taste like. Scary stuff if you've never done it before. Could kill everybody.