I chose other, because I like to cure my own when I can and I routinely use maple or hickory syrup, or brown sugar in the cure but they don't have the powerfully sweet effect that the commercial versions do. Then the pork belly is smoked at low temps after curing, usually with apple, cherry, pear, or maple - depends on what I have handy.
Bearing the burden of responsibility..... It's probably my fault.
Treat your silver as if it were earthenware and your earthenware as if it were silver - Seneca, Letters of a Stoic