We use a curing salt (Moguntia supacure for info) at a ratio of 45 grams per kilo of pork (for both streaky bacon from the belly, cured with the skin on, and back bacon, which I think is Canadian Bacon in the US, cured without the skin and only as much fat as you want on the finished product). So for a typical bag of three pieces of loin we're looking at 2.5 kilos, so around 135 grams of salt. I add the salt to the bag, hold the neck closed and shake it around to get the salt everywhere (sort of like those plain crisps you add salt to) then vacuum pack it and leave for 10 - 14 days, turning once or twice during that time. When it's done it's slightly less floppy than before it went into curing, but still malleable. If you're having trouble cutting it when it's too floppy (either by hand or on a slicing machine) just pop the whole piece in the freezer for an hour to firm it up. Frosting it up also makes skinning cured bellies easier, if you're taking the rind off that is.