I do.
I get my meat and usually cut it in half for two 11 X 11" vacuum bags.
Weigh each and write it on the bag for curing. Calculate and weigh my cure #1 (Prague Powder #1), weigh my salt, and weigh my sugar. These I mix well dry in a small bowl, then easiest for me, I sprinkle half the curing mixture on one hall of the bacon into the bag. Turn it over and do the other side with the remaining mixture. It gets every last speck in the bag.
Seal the bag with a little wiggle room left. Write the start date and my end date on each bag. I also write a "1" on one side, and a "2" on the other. (Just so I don't screw up the turning and massaging during the cure.)
I cure for 14 days. Yep, the wide side of curing.
After the curing is done, my slabs get a cold, filtered water rinse, then an hour long iced water plunge in a pot.
When times up, each slab gets patted dry with paper towels and racked for pellical forming. I put them in the house fridge and usually turn them once each day for 5 full days.
At the end of the 5 full days, I hang on bacon hooks and Cold Smoke for 6 hours (68-78 degrees). (Apple Wood)
Then the bacon slabs go in my little "curing" fridge to rest for another 5 days to let the smoke penetrate and mellow out while the bacon's mature (Age).
At the end, the fully finished bacon gets sliced and packaged in 8 ounce packages and vacuum sealed for storage, use, or frozen.
Generally, about 25 days, Start to Packaged.