Hi Zac
, we ate egg, sausage and bacon sarnies for brunch today, all home produced - even the bread! It tasted perfectly wonderful. I have read about meat being too salty but this was perfect. We dry cured in a plastic bucket for 6 days, rotating each day. We then soaked the bacon in cold water for an hour or so before drying.
We've yet to try our ham, that's tomorrow's job
. We cured ours with Supracure too.