Now for the open tray method -- the best way is to do the EQ method and there will be no problems
I do it on a larger scale than home use but in general it is all the same
Weigh out your salt and cute # 1 -- 1/3rd of this mixture goes the rind (or fat if rind off) side and rubbed in well, the remaining 2/3rds goes on the meat side and rubbed in well - usually until the meat sweets -- it is then stacked/placed in a container that has some sought of raised platform to elevate the meat out of the liquid that will run off -- repeat the process until all bellies are done -- my stacks are between 12 to 20 hight
I have looked in imageshack at my photos but they had some problems some time ago and pictures have been lost -- the following might help
These are remnants of my Maple bacon curing
Salt and cure have been rubbed in
** Note the tray at the bottom to elevate the meat out of the liquid that will run off
Spices dusted on (remnants of working the trade fifty years ago, once learned never forgot)
Maple sugar dusted on
The full stack ready to go into the walk-in cooler -- Note the curing already working -- the liquid on top of the Maple sugar -- They will stay like this for 7 days before being overhauled and being rinsed off and either dried/matured for a further 7 days or off to be cold smoked -- this being my Maple bacon after a few hours hanging to dry they will be recoated with Maple sugar and left for a further 7 days (for the Maple flavour) and then carryed on as normal