Jay: This isn't as hard as I thought it would be. I use my Vacuum sealer and a do a dry brine. Put the rub on the meat, stick it in a bag with a couple of ice cubes, suck out some of the air, and do a double seal on the bag. put it in the fridge, and rub and turn the bag every day. This cure works for regular bacon, buckboard bacon, and Canadian bacon. Just don't get in a hurry, and once you taste it you will never go back to store bought. Just remember that it easier to add salt then remove it once the bacon is cured.