Bacon is surprisingly easy to dry cure and it is cheaper than the best bacon in the shops,
this is the cure we have been using, I bought a whole loin for £20 to make some back bacon, we cut it into 3, 1 joint was used for roasting and the other two went into the cure, I made up a double quantity of the cure as I had two big joints to do. the cure after being made up was divided into 5, and a 5th of which will be applied each day after emptying the drawn liquid from the meat every 24hrs for 5 days. Using a non metallic dish for it to sit in, it'll reside in the bottom of our fridge while the liquid is being drawn out. I'll also turn the meat each time I apply the fresh "cure".
200g Dark brown sugar
6 bay leaves
12 juniper berries
1tbs mixed herbs
1tps black pepper
After 5 days the meat will be rinsed off in cold water, and hung for a further 5 days to air dry.
once it was finished hanging about it was time to slice it up
I was all packed in vac pak bags of 6slices enough for us to use at a sitting and then went into the freezer, there is enough there for about 6 months.
Although we have been giving some to friends to try so it might be about 4 months.
If you want streaky bacon then use belly pork.