Decided to give this a go & found this website: http://countryskillsblog.wordpress.com/ ... ng-at-hom/
Bought my curing salt from these guys: http://www.weschenfelder.co.uk
Some pork belly purchased, it went into a food bag with the salt & a little black cracked pepper for two day. As per the instructions, some pickle formed (brown liquid - water drawn out of the meat by the salt) & I drained this after two days, applied the rest of the rub & left for a further 3 days. It got turned over in the fridge between once and three times a day - basically whenever I went to the fridge & remembered.
On the fifth day of Christmas..... sorry, on the fifth day, I removed the belly pork from the bag (lots more pickle had formed), rinsed it in fresh water, dried with a paper cloth & left uncovered in the fridge for 24 hours - it then got wrapped in parchment paper & was used at the weekend.
I'm not normally a streaky bacon fan - but this was in a totally different league. Sooooo tasty & so easy. Have a look through Kate's site linked above - really helpful.
Home made bacon cut into fairly thick slices:
Home made bacon - belly of pork cut - half left:
Home made bacon cooked: