Mine, but not startlingly original. I just subbed honey in to replace the maple syrup I saw in a few recipes online.
Mostly followed
this guys method and recipe - I screwed up a little though, my piece was actually only a little more than half the size of his pieces and I still used half a cup of salt, so it ended up too salty and I had to give it a 24hr soak in plain water to make it edible (before the smoking step). Next time a little less salt and it should be spot on.
I'm in the process of getting some prague powder, so the next one should also be a nice pink colour as well, not that I really care.
Check out this website -
http://home.pacbell.net/lpoli/index.htm - The guy who does this one really knows his stuff. Dozens and dozens of recipes for sausages, salamis, hams, bacons, pancetta, prosciutto etc etc. Just the intro page took an hour to read and I came out knowing ten times as much about meat handling, meat products and food safety as I did before.
My cholesterol is beyond control by dietary means - no matter how good or healthily I eat, its still 7+... so, I am on cholesterol tablets.... and when I am on them, no matter how badly or unhealthily I eat, it sits on about 4.5 - so I take the tablets, eat the bacon and am happy. You still get fat - but your cholesterol is fine, just fine.
Cheers
Thirsty