When I did the brining-Alton-Brown test fiassco, I also dry cured two slabs (1/2 of the belly I bought) Used a recipe from M. Ruhlman (Charcuterie book), basic cure with some pepper, herbs, and some maple syrup. They cured for a week, then dryed in the fridge and are now awaiting smoke. (been working on a smokehouse setup) I did a test fry to check for salty problems etc. Passed the test. It was tasty. It has been wrapped for 3 days waiting on the smoke-set-up.