Two batches of bacon now, both worked wonderfully. Finished it all off on the weekend, and have another belly to cure now.
I used Gregpooles rub cure for the second lot, and tried drying it in the oven as per Solstice's instructions above. Excellent! I had to dry mine a bit longer before I was happy with it, but all ovens are different, eh? The smoked batch was really good, too.
Follow the directions in this thread, and you can't go wrong. The HFW books are a really good resource as well. The best bespectacled floppy-haired Englishman in the business.
I've cured mine presliced and then I dont need as much oven time---but I agree that a whole belly would require extra time! Glad it worked!
I've heard people use sea salt, but another recipe had pickling salt...which is better?
If I just said LOL, I lied. Do or do not. There is no try.
I use himalayan rock salt (pink)
I used flaked sea salt, and murray river salt, with similar results both times.
I have made several slabs of bacon in the last year. I learned how to do it from Stanley Marianski's book "Home Production of Quality Meats and Sausages". I use the dry rub method and smoke the bacon for several hours with hickory smoke. One day soon, I will try apple wood.... Can't beat the taste of hoe cured bacon!!!