What cure would I use to get a traditional bacon flavor? I don’t really like maple bacon etc. I can pickle, dry rub or inject. I am not picky about process. I just want something similar to what is offered at stores.

Followed the recipe except sure gel. This was my first ham and it was amazing.

Could the injection process and recipe be used with a pork loin to make Canadian bacon?

Austin if using sweeter than sweet instead of country brown sugar cure why are the instructions to use 2 gallons of water for brown country and 1 gallon of water for sweeter than sweet?