Have just finished making bacon for the first time from 4 slabs of belly pork (free-range middle white) using the Hugh F-W recipe. This includes brown sugar, sea-salt, black pepper, chopped bay leaves and a couple of teaspoons of saltpetre. It all went rather well using a clean coolbox to stack the pieces, draining the fluids and re-salting every 24 hours. I stopped after 5 days (altho it's possible to continue up to a week or even 10 days). I washed and dried the pieces then cut off a few slices to sample. The meat colour had darkened but still had a reddish flush. There was plenty of fat which melted after a few minutes in the pan and the end result was a nicely textured and flavoured rasher. On the downside it was too salty. I guess I was too genrerous and vigorous during the re-salting. However, I've soaked the pieces in cold water for 2 hours and now it's a very superior product.
So, I'd recommend the Hugh F-W recipe but would suggest (as he does) rub the cure on lightly.