I want a sweeter bacon. Any ideas on how to make it sweeter?

The process I have used is a dry rub (commercial pink salt plus Excalibur maple bacon rub) and smoking. I tried extra sugar on the rub without any success. So, what is the trick?

might want to try the ruhlman/polcyn recipe in their book charcuterie. I found it too sweet for my liking, so I imagine it might work for you.

The last batch I made using maple sugar turned out a little sweeter than I like. You may want to try that.

Ron