Dry curing hog for bacon???

[Kiwi Nate]

Hi all, just wondering if anyone has tried dry curing their own pork to make bacon, if so, how did you set it up. A few days ago I shot a nice meat pig, butchered it, packed it in salt and sugar(4 to 1 ratio), wrapped each parcel in cloth and hung it in a dark shed. It is winter here in New Zealand but although it is cool, the salt absorbed the moisture in the air rather than from the pig and turned into a runny mess. I assume the pork has to be airtight during curing but it would be nice to know exactlyhow it was done in the past.
Cheers, Nate (Hog guide in NZ)
http://www.ballisticstudies.com

[geryrt4]

I've never cured bacon, but have dry cured several hams. I would assume it is similar. You DO NOT want it air tight. Air is critical.The meat willspoil without air.

What do you mean by "mess"? It is natural for a ham to "weep" - give off liquid as it dries. It doesn't evaporate, the moisture leaks out of the meat. We usually warp it the first time in paper - let it weepthen repack and redoit in cloth.