Well, I started the first batch of my "Apple Pie" bacon. Basic method was as follows: 5# Pork Belly 1/4 Cup Kosher Salt 1 TSP Pink Salt 1/2 Cup (Generous) Dark Brown Sugar 2 TBSP Un-ground Allspice. Ground the Allspice in a Magic Bullet, mixed all the dry materials together, and rubbed into the belly. Into the 2 gallon Ziplock bag, and then to the refrigerator. Once it's done, I'll smoke it with Applewood. Hopefully, the Allspice amount is close to what I'm looking for, and not too powerful. I'll add pictures when I pull it from the smoker, and get it sliced up and sampled. I use the same basic recipe for the brown sugar/maple smoked bacon, sans the Allspice. Have a batch of this, as well as a batch of garlic/pepper bacon that will be hickory smoked in the 'fridge as well. I'm gonna be busy next weekend!