Newbie here ready to dive in and try Buckboard Bacon. I did not order the HiMountain kit, maybe next time. I am thinking that I would like to add garlic powder and onion powder to the proper amount of cure for the meat amount. I do not know what amount of spices per pound of of meat. I also am a little confused from reading all the threads on Buckboard here...is black pepper also used in cure process (if so what amount) or is it rubbed after cure and rinse just prior to smoking? I tend to not like real sweet bacon, but do I still need some brown sugar in the cure? I understand everybody has different tastes, yet I need somewhere to start. Thanks in advance for any guidance.