I have 8lbs of belly curing today, using the basic process above. I didn’t think to look hear but read this in the book Charcuterie. I tried three different types since this is my first go at bacon. Basic recipe for one, one added 1/4 cup of brown sugar and then a savory batch of garlic, pepper and bay leaf. Each is about 2.75lbs. Looking forward to trying this.
One question I do have, why the 1-2 day air dry in the fridge? Does it help with the flavor, similar to a dry age steak or dry brined steak?
Thanks for the pics and steps above.