In the 'bad ol' days' before t'internet and any decent books on the subject I cured several full bellies using a product called Instacure given to me by a local butcher. I believe it was a curing salt mix. It came without instructions so I just covered the entire belly with it and placed it in the fridge. Next day it had produced a lot of water so I kept draining it off and adding extra cure. I think I left it about 5 days, then washed it and hung it up in the garage. I would either eat it raw - a little bit on the salty side, or cut into rashers, soaked for a while and then grilled for breakfast.
Whatever was in that mix did its work and kept the belly meat wholesome. But thank god that finally there is help and guidance on hand to steer us all in the right direction (or was ignorance so bliss that we didn't know that there was anything to worry about).
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill
but things do come to pass 
The flavoures are incredible. (This is really my first experience of aged bacon products)
