The key to getting it more bacony in my opinion is lower sugar so it won't burn as fast when you fry it, and slicing thin. It still tastes more hammy to me than bacony but it is good either way.
I have used Mortons Tenderquick 1T per pound and slightly over 1/2T per pound of brown sugar. Not in a brine I usually would cut the butt up, Find where the bone ends and cut off the solid chunk then cut against the grain and cut that piece half. Weigh and mix up your cure/sugar for each piece rub it all in well and vac seal or freezer bag it, making sure to put all of the cure/sugar in that is left on your tray also.
If I remember the cure is said to penetrate 1/4" per day so a 4x5" piece would be 8 to 10 days. I like to go 2 weeks min and have gone 3.
If using Cure 1 instead you will need to decide on your salt ratio. I like 2.5 to 3% and 0.25% cure 1. Again weigh and mix your cure/salt for each piece. I like to dry cure it usually. If I wet cure I do not add in the water weight like most do. I just allow the cure to work longer but I do inject as much as possible. I have never used Mortons Tenderquick in a wet brine, so I can' help with that.
If you google Pops Brine you will find what I use for my wet brine, I just changed a few things to my liking.
Now you have me wanting to go find a but and making some.
