Dave, great info and thanks. I've got a daughter on the way and she'll be here in 15 days (planned c-section). My parents are coming up then, so I'd like to have it done then. I'll do a 10 day cure, 2 day fridge sit, and an overnight 8-12 hour warm smoke then.
Oh I plan on taking pictures of the whole process. The lady knows how much I love doing this stuff and has told me to get in what I can before we're both busy with a new baby.
That seems to be what I've read for dry curing as well, although I wet cure. As an interesting side note, a new meat shop opened up in town here. I stopped in to take a look and see if they had any green bellies. I got to talking with the owner as he wondered if I was going to make bacon with the belly. I told him I was and he asked about my curing method. I explained I wet cure for 10-14 days and then smoke. He told me he only cures his for 3 days. Not sure if he's doing dry or wet, but 3 days sounds borderline dangerous to me.
It's a small operation/store. I don't know if he's familiar with old world methods. He told me he used to work in a foundry and "wanted to give this a try." I'm guessing his stuff is safe, however I'll stick to making my own bacon.
Dave, as always, has given you some excellent advice. If you are looking for more information regarding salt concentrations you may like to take a look at the comparison here.
