Our bacon experiment can be summed up in one word. Salty.
No one can say that we didn't salt cure this slab of pork belly. In hindsight we probably didn't have to coat it for 10 days, we probably could have gotten away with 5 days. Since we've got about 9 pounds of it left, Charles is trying out some recipes to make the salt pork (it ain't pancetta!) more edible. We've already had some early positive results from his experiments and learned that as a flavoring in soup it is absolutely delicious!