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 was inspired by English back bacon. Follow the instructions in the Cottage Bacon link. Amounts are shown as percentage of the weight of the pork. This is easiest to do in grams.
3.08% Morton TenderQuick curing salt
1.5% backstrap molasses
0.4% Coarsely ground black pepper
0.4% Juniper berries, crushed in a mortar
0.4% bay leaves, crumpled