We've never had any belly rolled, we're bacon addicts
Curing may take longer, I suppose, which is fine, but maybe you can't check if it's firm enough easily when it's all rolled up? But it might be easier to store in the fridge whilst curing when it's not a big flat slab that barely fits on the shelf as with our first attempt
If you want rashers or lardons rather than round circled slices you can cut the twine, it'll flatten again easily.
Come to think of it, round slices might fit on a round bun more easily...
Come to think of it part 2: hubby probably likes ordinary straight rashers because then there are bits sticking out and he thinks he gets extra that way
)
I add whichever sugar we have, usually organic (non-bleached) caster sugar. Some cures talk about maple syrup (sugar heaven, can empty a tin in a week!) or molasses (sugar hell, hate the stuff!).
Enjoy!