I never write anything down as an exact recipe, even when making a brine I just go by taste. i know it's foolish, I really need to start writing everything down. The brine I use salt, sugar, honey, cinnamon stick, clove, bay leaf and star anise. Brined overnight, rinsed and CSV at 155 for 2 hours. How about I do another batch this week and I'll scribble everything down. On a side note, the hits just keep coming with my setup, dry curing under vacuum has cut my bacon making time from 7 days to 4.