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[MaryN]

O.K. here goes. This is a wet cure (as opposed to a dry cure!). You need:

Joint of pork loin or belly pork (deboned)
900ml of cold water
100g of cooking salt
2 good spoonfuls (tbs) of molasses or black treacle

Mix cold water with treacle and salt. Place pork in a container and pour over mix to submerge it. Keep joint under mix by weighting it with a small plate or something. Cover and keep in fridge or cool place for about 3 days. Doesn't have to be exact, but keep checking to make sure pork remains submerged.
After immersion, remove pork from mix and dry it off. Rub a further spoonful of treacle into the joint, making sure it is well coated and massaged to get the sweetness in.

At this stage I simply placed it back into the fridge to cool and firm up a bit. If you want it smoked, cover with butcher's muslin and smoke for a few hours over a low smoking fire. Do not use a hot smoker or you will "cook" the bacon.

That's it. Simple. We couldn't find decent bacon in France and this made a very satisfactory substitute. It also freezes well. I used to slice it up, keep some in the fridge for immediate consumption and freeze the rest.