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
![Image](http://imagizer.imageshack.us/v2/800x600q90/537/evhqoG.jpg)
Spices dusted on (remnants of working the trade fifty years ago, once learned never forgot)
![Image](http://imagizer.imageshack.us/v2/800x600q90/537/NZCzcK.jpg)
Maple sugar dusted on
![Image](http://imagizer.imageshack.us/v2/800x600q90/674/nyC1cQ.jpg)
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
![Image](http://imagizer.imageshack.us/v2/800x600q90/138/img2581bm.jpg)