I use this website to calculate the cure mix:
http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/.
My basic recipe is:
Cure mix per calculator (use brown sugar, not white)
1-1.5 Tbs onion powder
1-1.5 Tbs garlic powder
1-1.5 Tbs Mace
2 Tbs coarse black pepper
I put a slab in a zip lock bag, sprinkle the cure on all sides as evenly as possible. Get all the air out of the bag. Put meat in fridge. Turn bags once a day for 7-8 days. After cure is done, rinse bacon under cold water. Slice a small piece off one side and fry up for taste test. If too salty, soak bacon in cold water for 30 min or so (change water out a couple of times). Remove excess water. Put in smoker and cold smoke with apple wood for 4 hours. Then hot smoke with apple wood again at 225 until internal temp is 140-145. Remove from smoker and allow to cool before freezing in bag.
I don't do the fridge drying pellicle thing because I get good results from the cold smoke.
I slice my bacon when it is frozen and is just at the point it is partially thawed.
I cook the bacon at a very low temp so it doesn't get tough.
I invested in a scale to weigh cure accurately:
http://a.co/3a7aUQW .
I usually do 4 slabs every couple of months, it seems like everybody is always asking for me to give them more.