dry cure

Since the temps have dipped in south florida, I have been thinking about doing some bacon. Figure I will do it at night next weekend when the temps go down and do it over night. I am trying to find a recipe/tutorial on here and it has been daunting. So my fellow brethren whom I have learned...

I'm getting ready to make my first stab at bacon. I have some locally purchased, repackaged "Pink Salt". But no idea if it is #1 or #2. I know that #1 is for cooked items and #2 is for air dried items, but is there a major problem if this stuff is #2 and I use it as a dry or wet cure for bacon?

We'll call this "Part 1" Alrighty, something I've wanted to do for some time is start a thread that puts all of the pieces together for the folks beginning their adventure into charcuterie. I am in no way an expert in the field, I only know what I've been able to glean from other's...