I tried equilibrium curing this time around for all of our bacon and gammon and am a total convert.
In short it involves adding the concentration of salt, sugar and cure that you want to be present in the finished product, apply it to the meat then partially vacuum pack it. Leave for as long as it takes (approx one day per inch of depth in the meat, although you can't over-cure since the concentration will never exceed the % added), massaging daily.
Remove from pack, wash, dry, smoke, slice, vac-pack, freeze. Best bacon and gammon we've ever made.
The theory is that since there's no added water, and only sufficient curing ingredients to reach the desired saturation, eventually everything in the vacuum pack reaches equilibrium.
More reading:
http://thesaltcuredpig.com/Porkopedia/index.php?title=Equilibrium_Curinghttp://thesaltcuredpig.com/bacon-101/