Originally Posted by gtr
I like country ham, so I'm probably not the best person to ask about what's too salty.
That said, the Ruhlman recipe is a good one for a pink salt cure IMO. I've had good success with it in the past. Throwing on some crushed bay leaves, garlic cloves, some cracked black pepper etc. certainly wouldn't hurt.
Fair warning - you probably won't go back to store bought after you do this. The stuff from the butcher case is good, but I definitely prefer home made bacon to any other that I've tried, esp. packaged bacon. Homemade just has better and deeper flavor IMO.
My wife and I always add herbs or spice of some sort as well, we've done bay leaves, rosemary, cayenne.....
My wife doesn't want anything to do with store bought anymore. We bought a pack the other day. Man is that some slimy wet bacon.