help! quick bacon recipe before surgery May20

[migraine]

I think I might have done stupid...Today, I bought some partial belly slabs at my 99 Ranch market.
My first time making bacon was Mountain something BBB recipe in wet brine and too salty. It took 10 days cure.
Now, I want to do a dry cure and I'll have prague powdered(6.25%) delivered tomorrow so slab pieces won't be in cure until tomorrow night. One piece is 1.75" with out skin and other 1.5" with skin, at thickest part
I have knee replacement on May20,2024
Can i still do a dry rub and be done in 10 days+/- and have enough time to cure, dry, smoke and, if possible, rub with Hungarian paprika+garlic before slicing/freezing for later use? Or should I go with a wet cure?
Can anyone share a recipe that will work with my time limit? I know of Pop's Brine but its seems to be missing the water+meat:cure ratio
Thanks, Brian

 

[Gonna Smoke]

I am new to bacon, but have learned a ton from Eric SmokinEdge , Doug DougE , and John Fueling Around . What I've learned is that while 14 days or longer is preferred, 10 days works, too. Smoke, then rest in the fridge for a day or so before slicing.

The basic recipe I have used...
.25% cure #1
1.25% salt
.75% sugar

Based on what I've done, your bellies should work just fine. I expect one of those more experienced guys will be along to help...

 

[Gonna Smoke]

If you want a true dry cure, no bag and flipping, mix up the recipe for each belly separately and rub all over each belly. Then dust each side with white pepper and garlic powder by looks. Put on a rack with a catch pan fat side up and let it ride. Then smoke, rest, and slice.

(Here I am giving advice like I'm an old pro...) I've done this twice now and the pepper/garlic is my favorite...

 

[SmokinEdge]

To meat weight build this,

Salt) 1.5%
Cure #1) .25%
Sugar) .75%

Mix this up and apply all of it to the meat. In 10 days (my personal minimum time) you will have delicious bacon ready to smoke.

 

[DougE]

Salt) 1.5%
Cure #1) .25%
Sugar) .75%

The salt and sugar numbers balance nicely with these numbers (YMMV). Not too salty nor too sweet. The cure% remains the same no matter how the other numbers are adjusted, obviously.

 

[SmokinEdge]

If you want a true dry cure, no bag and flipping, mix up the recipe for each belly separately and rub all over each belly. Then dust each side with white pepper and garlic powder by looks. Put on a rack with a catch pan fat side up and let it ride. Then smoke, rest, and slice.

(Here I am giving advice like I'm an old pro...) I've done this twice now and the pepper/garlic is my favorite...

The white pepper and garlic is legendary around here. It just works. You are giving great advice there Charles.