Yeah, well, they've been having a lot of problems over there---health and otherwise---and neither Ron nor Paul have been able to put in the time that the conference (or, for that matter, the magazine) deserves.
Anyway, here is the dry cure I promised you:
1-15 lbs canning or other coarse salt
6 lb brown sugar
8 oz ground black pepper
2 oz cayenne
1 jar (.62 oz) rubbed sage
Combine all ingredients well.
To make bacon, you need a waterproof table with a drain. You can jury-rig using a plywood panel covered with oilcloth or a plastic tarp, and leaned in the direction of drainage.
Put down a good bed of the cure (we're talking several inches). Lay your pork bellies on the cure, and cover with additional cure, rubbing it in well.
At least once a day, turn the bellies, and recover them with the cure, adding more if necessary. Continue doing this until liquid stops running from the pork, which can be anything for one to several weeks.
Hang the bacons to dry, so that a pelicle is formed. Put in the smoker.
If you're not going to smoke them, wrap them in cheesecloth and either newsprint or one of the muslin bags designed for the purpose. Hang in a dry, airy location.
Long about March they will start to drip again. This is normal, and is nown as the second sweat. They'll dry up again, and, after that, can be kept hanging as long as you wish.
