So, I was watching a video on youtube on Benton's bacon, and saw that they used only a salt sugar cure on their bacon. It seemed from the video that the process went as follows:
Video for reference.
- rubbed the belly with the salt/sugar mix, and stacked the bellies up in a cool room for 10 days,
- rinsed the bacon off and hung it to dry for 10 days,
- left it to hang at room temp to cure for 10 days,
- smoked for 3 days to a temp of 130,
- left the bacon to sit at room temp for 3 days,
- froze it for 2 days,
- sliced and packed it.
Video for reference.