What is your take on what makes bacon "dry cured"?
I know the start for certain. Rub the pork belly with pleanty of cure mixed with spices.
What comes next is unclear.
One book states that the belly ends up curing in its own brine, brine added if natural brine is insufficient.
Another states that all bine is drained off as the belly cures and several additional rubs are required.
Another states that the belly is hung in a cold room and left to dry for a month. while curing.
What is your take on what consists of dry curing bacon?