OK This first batch was done with brown sugar. I added brown sugar to the pork with the cure wrapped with plastic wrap and let sit for the 10 days.
Took it out rinsed and soaked for two hours changing the water every 20 to 30 min.
Patted dry put some brown sugar in bottom of Tupperware bowl added pork then a little more brown sugar to the top ( Not very much brown sugar 3 to for table spoons all together)
Smoked with cherry smoke at 200 to 210 until it was around 130 to 140
The Wife and I liked this one the most so far.
Tried some with alder smoke with just the cure and tried some with adding Honey and brown sugar and only let it set for an hour on the counter. (I rinsed every thing the same way )
I added pepper to one piece and I have not tried that yet.
I smoked all the rest with cherry smoke.
I would not say it is better then store bought bacon. I liked it and will eat it so it will not go to waste. For the time and money I don't think I myself would go out of my way to make it again. I did find out just like others have said if you cut it thin it does have a more bacon flavor. If you cut it on the thick side it taste like ham.
I am going to give some to Gasman and to Dougedoug to try maybe they can post there comments.
I almost forgot THANK YOU ALL that gave me things to try
