Basic outline of the three types of bacon made by Drew Flaten in “Chop & Brew – Episode 02: Makin’ Bacon”
The ratio of salt to sugar in the initial rub is 1 part sugar to 4 parts salt, then whatever herbs and spices will suit the bacon maker. The traditional rub used bay leaf and pepper. The Western used rosemary, sage, pepper and bay leaf. All styles used 4 tbsp. of saltpeter — keep in mind, I made up 2 lbs of rub. Wrap in plastic wrap and allow cure cool for 7 days.
The Asian bacon brine was 2 quarts water, 2 cups soy sauce, 2 cups hoisin, 1 cup brown sugar, 2 (instead of the 5 we used in episode) star anise, 3-4″ pieces of whole cinnamon, 8 cloves garlic… brine for for 3 days. Rinse. Dry. Then rub the traditional rub and cure for the remaining 4 days.
Before smoking, rinse all sections and then rub with pure brown sugar.