Kinda like bacon was cured here at home when I was a kid, except we did it out in shed when the temps got cold. We did not use and paprika and brown sugar instead of white sugar. It was done in a wooden box, and the bacon was rubbed with the mixture the 1st and 3rd day, and left covered with the mixture, where the moisture could drain. The mixture would be wiped off and re-covered if needed, but not rubbed in. The result would be salty and need washed when ready to use, but would keep for along time. If I were do it in the fridge, I would try to figure a way for and liquid to drain away, maybe using some seep holes in the bag, it the bag in a pan. I know that you are not trying to make bacon to hang outside for long periods, but in might make it be more like old time bacon. I have made Canadian bacon like your method and I liked it, but the next time I will try get it a little dryer. Just a thought. miles
