Well, found myself with a little extra time, pork bellies and butt this morning, so you know what happened. Bacon times 3 is in the cure Mixed up some Kosher salt, insta-cure, brown sugar and gave 'em a rub. Then rubbed one with maple syrup, and the other with molasses, then vacuum sealed and in the fridge at 38 degrees. Boned out the Butt to the best of my ability, and made the buckboard. Used 1 cup of salt, 3 Tbsp insta-cure, 1/2 cup brown sugar, 1/4 cup granulated garlic, and 1/3 cup freshly ground coarse black pepper. I'm kind of anxious to see how the buckboard comes out...my first attempt at that. I'll update the thread next week, after they're out of the smoker.