thanx for the link to the thread. i'm gonna try to get some. when i did a "dry cure" in a ziploc bag after i rubbed it with the dry ingredients i slathered on some honey and left in in the fridge for 10 days flipping it every other day. i also left the rind on. when i cooked it up you could taste the honey in the rind bites. i'm thinkin i might just do the same cure and then try the brine cure on my next batch. i'll see how many people want more bacon after they get this run.