I have cured my own bacon several times and you can't make it taste as bad as store bought, you'll only end up with something much much better. Sorry.
There are a ton of recipes on the internet, the only real trick to it is to get the right amount of cure, and you have to be able to measure it in grams. There's a different amount for curing with skin on and with skin off. Be accurate with that. For each pound of skin on bacon use 1.3 grams of Cure No. 1. For skinless use 1.45 grams per pound.
My favorite so far was cured with coffee and maple syrup. Don't use much of either, a little goes a long way. Cold smoke it after curing, or you can hot smoke it.
To really understand the process get this book, it is well worth the money spent and the time reading it: https://www.amazon.com/Home-Production-Q...ts+and+sausages