A couple weeks ago I mentioned that I had a couple slabs of bacon curing but I never followed up with the results. I did some pretty exhaustive research on the process and found a goldmine of information on another site (Sorry, SMF) Having spent 40-odd years in the restaurant business, I was really concerned about food safety because of the relatively long processing time. I just didn't want to take chances. I used a mostly wet cure. I sealed each 3# slab in a 2.5 gallon Ziploc storage bag I picked up at Walmart. Each had about 1.5 cups of liquid which was enough to keep the slabs covered during the cure. Because our fridge was packed with pulled pork, ribs, potato salad, etc. from the 4th, I kept the bacon in a 60 quart cooler packed with ice for 6 days. I drained the water, added ice as needed, and turned the slabs daily. For one slab I used the Asian recipe from Amazingribs.com and for the other I used a hybrid of his regular recipe and a couple others I found. Both turned out really well. Even my mother-in-law couldn't complain, which is highly unusual. Anyone old enough to remember Mikey in the Life cereal commercials? My wife used about a half-pound of the regular in a pot of corn chowder. It came out phenomenal. Asian bacon Regular Done! Heatin' some up for a sam'mich!