Curing bacon is very easy. I cut the loins into suitable lengths to suit my slicer, put a weighed amount of curing salts into a large plastic box, put the pieces one at a time into the box rubbing the cure well into all the nooks and crannies, then I double wrap it in cling film. Then I wash out and dry the box, stack the pieces in it in the 'fridge, and keep it there for about 9 days, turning every other day to let the juices flow over everything. At the end, I unwrap the pieces, rinse under a running cold tap and leave out to dry. When dry they go into the freezer for about an hour to firm them up, then get sliced and vacuum packed. Dead easy and very good.
For hams I make my own cures, but for bacon I buy commercial ones including the pre-smoked variety (even though I have a smoker!!!)
