"Charcuterie" by Michael Ruhlman and Brian Polcyn is pretty much the bible of all things bacon, salami etc. Amazon sells it.
Enjoy!
I second the vote for this one
It's written by a couple of chefs who are real passionate foodies (and you can tell by the way it's written - guarenteed to have you getting hungry as you open it
) and covers way more than just bacon - it's got LOADS of stuff in it.
Another good one is the Manual of a traditional bacon curer (should be on Amazon too, it looks like a butchers apron) it's slightly more technical but have a wealth of receipes and ideas.
And Tongmaster do a couple of good, ready mixed dry cures too. We especially like their organic sweet cure
Keep us posted
Karen