So after completely screwing up my last batch of bacon because I didn't know what the hell I was doing with curing salt, I've finally found a recipe that works for doing my own bacon. I used the amazing ribs basic bacon recipe, and plan on tweaking it to add some more flavors in future batches. Wet curing bacon seems to work very well as opposed to dry curing which I tried in the last batch. Sliced up about 5 pounds in the meat slicer this morning. Tastes great! Here's a couple after shots of the bacon.