Very happy to see the amount of liquid you have, I thought mine was supposed to have a lot more!

Exactly! I guess that as it cures the salt draws some moisture out of the meat to some degree, but I think I had even less with my first batch. I guess all things considered there is maybe 50% muscle to fat so there really isn't that much moisture in it to begin with.

That is looking really good.

Had to try a slice, quick rinse to shed the cure and into the pan. May smoke some of the thinner hunks today, just have to see how it goes. Pretty dang sure it's going to be really good.

Very nice.
I have wanted to do some bacon, but I need to get a slicer to slice it

All done and put away, was fattier than I thought once I saw it smoked. A few test slices fried to see if the salt was overpowering, it was initially but we water changed for 4 hours in ice cold water every 30 minutes. Gotta say it's awfully good. The fat is ridiculously creamy, sounds weird but I have never felt this before. The neat thing to us how flat it lays while frying, proves how much store bought is just pumped full of moisture. A few pics.

Boy, I could look at pics of bacon all day. Congrats on a successful cure!

And I thought our local meat market was great.  Boy howdy does that look good!  I'm not brave enough to try making my own bacon.  Yet...  I'll keep my good eye on y'all and learn for a little longer!!   

Don't deprive yourself a minute longer. Go buy some belly and just do it.

I'm new to curing and basic bacon with a dry cure is about as easy as it gets. Just rub with the correct amount of cure and any seasoning you want, bag it or put it in a tote and toss it in the fridge. Flip it every day for at least a week and then rinse it and smoke it. Once it's smoked, slice it, fry it and enjoy.

Trust me, if I can't screw it up, it's easy.

It's also delicious. You will never voluntarily eat mass produced bacon again.