That’s interesting with the syrup. When I’ve cured bork belly I go with salt, curing salt, black pepper, brown sugar, and paprika. Loved it each it time.
I’ll give that a go! I’ve had store bought maple bacon and didn’t like it. The recipe called for very little so I figured I wouldn’t taste it, but I think that’s it. What wood do you use? Mine was a blend of white oak and hickory. I can’t put my finger on the flavor I’m not liking.