For dry curing bacon (I dont have the courage to do a ham dry cure)
600 g salt
400 g sugar
1 teaspoon pepper
mix well
rub cure into bacon, paying particular attention to all the cracks and crannies.
Rub cure in well (hint wear rubber gloves food quality if pos).
Seal into a poly bag place in non metalic container (in case bag leaks) leave for 3 days min. and 5 days max. Roughly 1 day for each 1/2 inch depth of bacon, but min. 3 days. I try to turn the bacon over once or twice a day.
After the allotted time remove from bag, wash and pat dry. I leave it for a day or two to rest, then chill really, really cold, then slice and eat.
Its a very basic recipe which works for me. Tweak the recipe to suit yourselves as some prefer it saltier and others less so.
HTH.
HM