I use the Buckboard Bacon Cure from Hi Mountain Jerky.www.himtnjerky.com
I take a whole loin, rinse it well and do the dry rub thingy. Their instructions say leave in cure for ten days turning on the fifth. I leave it in for 8 days, turning on the fourth.
Instructions say to rinse in cold water for two hours. I cut the loin into four equal parts and rinse for three hours changing the water every hour.
Then I pat dry, put in fridge overnight to form the pellicle, and smoke next morning over a combo of cherry, maple and a touch of mesquite.
Bacon comes out with just a hint of salt and very well flavored.