After curing, refrigerating, rinsing, drying and hanging, this morning it was finally time to try out the bacon! Oh my, it was yummy! Not too salty and not too sweet, with a nice hint of thyme. Now all I can think about is how to make different flavours... Maybe maple syrup as sweetener, different spices, oh, the possibilities are endless...
Then refrigerate for 6 days (three days, plus one day per half inch thickness, plus one day to be on the safe side) and turn it over once a day.
Next rinse, pat dry and hang in (cold) garden shed for 24 hours to dry.
Finally cut it into slices, fry and enjoy!