I'm doing a poor version of Brican's bacon.... Lightly sprinkled a mix of seasoned spice mix (no salt) on the 1/2 slab (2050 grams)... Then weighed out 2% of the commercial Maple Sugar cure mix... 1/2 on each side of the slab.... Then I gently poured a light coating of my home made maple syrup on one side.... Into the refer for a week or so, on wire racks.... Stacked for convenience to dry out the meat and dehydrate the maple syrup, (hopefully)... I didn't have maple sugar BUT there is maple sugar in the commercial mix... In a week or so, I will rinse the slabs to remove any "surface" stuff and recoat with syrup, if it has dehydrated satisfactorily.... I may have to regroup and ponder if this doesn't work... .... .