this is a great way to make and cure bacon at home. this would be awesome on pizza or for breakfast or anytime. im getting ready to make another one as soon as the loin thaws. you need cure of some kind. i used cure i get from a game processor for making my sausages and jerky. or you can use morton tender quick available at your grocer. sugar and maple syrup. for 1/2 loin use one cup of sugar and 1 cup maple syrup and follow cure instructions for proper poundage. double the sugar and syrup for a whole loin. place in a plastic bag or vaccum seal as i did. allow 2 weeks 14 days in the fridge for cure to penatrate fully. then cook meat. i used a smoker to do mine. cook till internal temp is 165. slice as thick as you want and enjoy. this was the best caniadian bacon i ever ate.