Has anyone made dry cure bacon for the BW?

According to the USDA website, dry cure bacon (slab) is stable at room temp for 3 weeks.

I know bacon in general has been discussed in more than a few threads. Specifically I'm asking if anyone can point me to recipes/practical knowledge of how to dry cure meat, tips, tricks, etc. (MeatHunter?)

Thanks.

Morton's (Salt company) used to have a book on curing.I've done a few over the years.
I tend to do the brine cure anymore as opposed to rubbing down. I'm sure you can google something up, or check with your county ag. extensio office.
I have found that doing more than one hog seems to be more worth the prep and set-up.

Just checked. Morton's still has a guide book. A good basic place to start. Both my grandfathers cured pork. First,I guess, out of necessity, and then habit and tradition, I suppose.
One mostly rubbed salt, the other preferred 'sugar brine'. Both are good in their own way. It MAY not matter, but both wouldn't even entertain the idea of brining in anything but a stone crock. I've seen people use garbage cans and blue barrels. I'm no authority, but crocks work well, so I stick with it. This is for brining method only. Sugar brine has alot of salt: just enough to float an egg is what I like. Weight down with a rock to keep submerged, and hams are left in to the rate of a day and a half per pound. Thinner sides (bacon slabs) were 4-5 days total.
Dry rub works well too, except sometimes mine turn out a bit too salty for my liking. When my Grandfather from KY got a ham too alty, he put the cured ham in a pillw cae, then a burlap feedbag and buried it on a high spot in yellow clay dirt for a while to draw some out.
Foxfire books had a volumethat dealt with this subject. Very informative and no chemicals or nitrates in the mix in the old days.

These methods worked for centuries, and still do.

quote jackson: asking if anyone can point me to recipes/practical knowledge of how to dry cure meat, tips, tricks, etc. (MeatHunter?)

Thanks."

Sent you an email. Get back to me at your own convenience....

Todd

MeatHunter...thanks for the reply. I didn't see any email though. If you have a chance please try again...jackson.brandts@gmail.com.