I cure my own bacon, using the dry cure method. works for butt, middle ( canadian) or whatever you like.
I dont have access to any commercial products so make it to an old recipe.
Per KILO of meat
18 grams salt (kosher)
10 grams sugar (un refined or brown)
2.5 grams Prague #1 powder (pink salt)
at this stage you can get experimental and add herbs spices coffee grinds..........
Rub in all over your piece of meat, seal into a zip loc bag and store in the fridge, turn every 24 hrs ( dredgeing) leave in fridge for......
2 days plus 1 day for every 1/2 inch of thickness.
So if you had some belly that was 2 inches thick, that would be 4 days plus 2, that is a MINIMUM and you wont hurt it by leaving it for longer.
It should feel "set" and not like raw meat at the end of that time.
I now wash off the salts and soak it in cold water for 2 hrs, then leave to dry and form pellacle etc as per your normal routine.