This is essentially the old Salt Box method where any leaching liquid is removed and so much salt is applied that there is just no water for bacteria to live on. Even the moisture in the bacteria cells are sucked out killing them. Only possible issue is any spores and hanging the salty meat in fresh moving air eliminates any chance of them growing. After the 10 to 14 days in salt and sugar, the Bacon can be cold smoked,as above, it is so salty and the the available moisture is greatly reduced so with an airy well ventilated smoker, you are just starting the additional drying that hanging in the kitchen accomplishes. The USDA allows the manufacture of bacon at 10% salt by weight. This recipe calls for one belly, let's say 11 pounds, and 6 Cups of Coarse Sea Salt. At 9.44 oz per cup X 6 = 56.64 oz / 16 = 3.54 Pounds of salt / 11 lb belly = 32.2% Salt by weight! 3 times what the USDA approves of. Maybe there are errors in the recipe or these folks REALLY like salty bacon but it can be made safely without Cure #1, I just don't think I would want too. This is. The second thread on " Is this Farmstead Meatsmith no cure bacon recipe safe? " It seem that these guys are teaching their saltbox method but the various blogs and YouTube videos are getting different info on how to do it...JJ
