I have made and enjoyed many batches of Cottage Bacon using a simple cure of Morton TenderQuick curing salt and brown sugar.  I recently made three variations of Cottage Bacon using spicing and sweetening ideas from Jake Levin’s Smokehouse Handbook.  This version uses Thai red curry paste, honey and garlic for flavoring.  This was very mild, and I may want to increase the Thai red curry paste in a future batch

3.08% Morton TenderQuick curing salt

1.5% honey

5.0% Thai red curry paste

1.0% garlic, coarsely chopped