So it's taken me a while to report back because, well, I didn't like it very much. I couldn't cut it thin enough, and the flavors of both cures were, ok, but not great. Too salty, the herbs weren't there, couldn't taste the maple syrup, etc. it was just,... not worth it.
I didn't throw it out, of course, I cut it into chunks and froze all of it. Took some out yesterday to thaw and chopped it up, threw it into the fry pan until crisp, drained most of the fat and made some eggs. Sprinkled the crispy bacon bits over the eggs. Very good really.
I think my initial impression was because of the thickness, just couldn't get it to fry right when it was so thick. But also, I'm going to try something else the next time... I've since read that I should have drained the liquid off every day during the cure (see previous post above from onthekeg, for example) . I'll also add much more herbs, less salt and more maple syrup. Prolly wait til the spring to try again.