Just to clarify a point.
Laying the green bacon skin side down on a rack allows the cure to draw moisture from the meat side of the bacon. The skin and saran wrap act as a shield preventing the meat from drying out too rapidly. The cure has the opportunity to move through the meat. Where does that first dusting go if no moisture is developed and the cure disappears? I contend that it is absorbed into the meat as the salt draws out the surface moisture and then the moisture is reabsorbed. Very similar to what you describe except that I do not encourage the bacon to sit in a puddle of moisture. Look at curing a Virginia, country style ham. No moisture added, just thickly covered in salt, sugar and cure and allowed to sit in a covered pan of salt.
I am not trying to supplant your position as the resident bacon authority. Just trying to share some things that I have learned. The method I use is definitely more work and neophyte bacon makers would be better served using a fast, easy recipe the first time or two. As they become a bit more experienced and maybe adventuresome it is good that they learn alternative ways of "playing with their food". Similar to previous long discussions the two of us have had we are arguing very minor points of a, to me at least, very interesting topic.
I don't consider myself any kind of Bacon authority. I just like to keep it simple for myself & others.
As far as playing with the food, I flip & massage my Bacon packages every day--You don't.
I'm not going to keep going on & on about my leaving things (Liquid & the cure that is in the liquid) in the package.
I leave it in there, so the cure that is still in that liquid can still go into the meat---You don't.
I think I'm right--You think you are.
You're right these are minor points we are "discussing", but I look at it differently when it comes to using Sodium Nitrite & Nitrates. Nothing is minor.
If I put 1 ounce of Tender Quick into a package with 2 pounds of meat, that is what I want to stay in there until the curing time is over.
You call that being a Bacon Authority---I call it following directions.