Bear,
Do you consider what you are doing a dry cure? I may cheat a bit, allowing it to rest in the liquid for a day or two but I prefer to allow the bacon to stay drained. I dust the first time with 75 percent of the cure, salt and sugar mix. That first dusting/rub basically disappears into the green bacon. I dust/rub again with the remaining cure, sugar and salt mixture two days later concentrating on the meat side of the green bacon. These two dustings use up all the recommended amounts of cure, salt and sugar. The bacon is placed on racks and allow to drain. I dust lightly again with salt and sugar 2 or 3 days later. The excess cakes off and falls into the bottom of the pan. I will use a heavy coat of mainly sugar a couple of days before I intend to remove the green bacon from the curing container. Remember that the skin side doesn't take up cure very well. I keep the skin side down during the curing process. I also think the skin slows down the liquid draining out of the meat portion of the bacon.
I mix my cure using the lower amounts of Cure #1 found in some recipes but I use 15 to 20 percent more curing mixture to account for the cure lost in the drained liquid. I feel this is safe because I have found quite a range of how much cure #1 to use per lb of green bacon. At no time do I add more Cure # 1 to the green bacon then in the higher end recommendations. Remember some of this does drain off into the bottom of the pan.
The most important thing I have learned concerning bacon, recently, is to allow the bacon to rest for a day or two both before and after smoking
I think I remember the post you linked. Don't remember why, but there were uncured spots on the surface at a few places. Probably before your second dose. Had they been laying in the initial juice, it would not have happened.
The point is, You are happy with your method, and many are happy with the method I use. Mine is easy for anyone to follow (not actually my method--but a method of many).
Your method I have never seen, and maybe great for you, but with all of the variables, I would not try to get others to follow it. Too much guesswork for me.
Variables just from this post:
75% of cure first time.
remaining cure 2 or 3 days later.
excess falls off into bottom of pan. (Don't know how much)
You keep one side down---the skin side. (the other side doesn't get to lay in the juice with cure in it at all).
You are adding extra cure 15% to 20 %--(guessing how much you drained off).
Then again you say "some" of this does drained off. (Some?)
So you start with 75%. Some fell off--don't know how much.
Then add in a few days--"the rest"--25%.
That's 100% so far, except we don't know how much fell off, or was drained.
Then more excess falls off into bottom of pan. How Much? "Some"
Then you add 15% to 20%. A Guess again.
I'm sure it sounds like I'm being a Smart %^&, but this is what I'm reading from your post.
I like to look at dry curing as a very exacting process, without room for "some", 15 to 20, or I don't knows allowed.
Then the simple dry cure method.
Like I said before respectfully:
If you put the exact amount of cure in the bag, with the exact amount of meat, for the exact amount of time, Then flip the packages every day (I buy it without the rind), so the cure can get to every part of the meat, and don't drain any of that working stuff at any time until it is finished curing, Then let it dry good to form a pellicle, there are no variables. There are no questions about how much fell off, or drained, and got dumped out in the middle of the process. No words like "Some" are used. Everything is based on very simple exacting amounts.
Bear