Did my own brine cure. Haven’t used the celery method but I do want to try it. Been doing it dir several years with success.
Discussion
Did you do salt by weight percentage? If so, what percentage do you use, and what temperature for how long?
I use this Bradley smoker recipe. Brine it 4 days then slice. We prefer no smoke.
https://www.bradleysmoker.com/blogs/recipes-pork/wet-cured-smoked-bacon-recipe