I just tried a new method for making bacon. I took a local pork belly (thank you Adams Fairacre Farms) and cut it into two pieces. Instead of a wet cure I made a semi wet cure consisting of canning salt, brown sugar, molasses and Grade B maple syrup. It made a paste which I have rubbed on the bellies. Placed the bellies into zip lock bags and will cure them for seven days as opposed to the three that I used for the wet cure.