I used to make bacon out of a whole belly, cut it into three and use a brining mixture of salt and sugar. Salt the three pieces and place them in the crisper draw of the fridge and alternate and drain them every day, 123, 231, 312 etc; It was lovely, none of the white gunk when fried and did not shrink to nothing when crisped in the pan. Bonus was it only took around 4 days to make.
TC