I just read the first 20 posts on this thread, and even though I have been curing Bacon for over 4 years, and never had a problem, this thread is totally confusing to me. I can imagine any Newbie who reads this will just throw in the towel.
I agree with what Martin said & Dave, but most else sounds dangerous to me.
Curing shouldn't be difficult !!!
Anyone is welcome to use my dry cure method with TQ (in my Signature below). It is very easy to follow, and never had a problem, and never had any that was too salty.
If you want to wet cure, I would use Pop's brine, with Cure #1-----The one Craig advertises.
Curing Bacon should never be as confusing as this thread makes it look.
Just my 2 Piasters.