For the bacon I used a simple dry cure of salt, brown sugar, pepper and saltpetre.
The bacon was hung for a couple days to dry out in a fridge. I have a small second-hand fridge solely for hanging and curing meat.
Once dry the cure is worked into the meat.
The salted pork is then packed into a wooden box. The bacon will remain in the cure for at least a week with any wet salt being replaced daily. As the week goes on less and less water is drawn from the pork