Satisfying going into work on a Monday and when asked, ‘What did you do over weekend?’ being able to answer, “Well, I started to make some bacon.’

Twenty four hours in it seems to be going okay. There was half a pint or so of liquid in the bottom of the plastic container. I poured that off and rubbed some more of the salt/sugar rub all over. Picking it up it already felt firmer. The meat had clearly contracted, tightening around itself.