Something else that sticks in my memory about my Dad's bacon was how incredible is smelled before it was even cooked. It smelled so good I remember asking if it could be eaten without being cooked. Of course, I was told real quick that it needed to be cooked first. The smoked pork from our smokehouse had a nice golden brown color on the skin, the lean meat was nice and red, the smell of hickory mixed with the aroma of the pork and the salt and pepper rub covering the entire outside surface is a memory I will never forget.
After about 30 hours of curing, I took a look at the bacon and some liquid had accumulated in the bags. Since my Dad used to hang his bacon I know that it never cured in liquid.
So, I removed it from the bags and applied some more salt and pepper to it and put it in new bags and back in the fridge. This pic shows that it is already beginning to pick up some of that great red color.