Didn't realize dry curing bacon was so popular. Might have to give it a try. I know it works good for oily fish prior to smoking but never personally done it, just ate it. I've had good luck wet brining and its a learning process even after 30 years. I learnt to never change your salt sugar water mixture but if you find it way too salty cut back on your brine times. A couple hours can make a huge difference especially on thin cuts and fish. Just a tip...., it can get discouraging fast when you ruin a batch or two, but nothing compares to perfectly cured, smoked meats and fish especially when you do it yourself.
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