You have not lived until you've been to a Chinese grocer and asked for slab of pork bellie (sic.) by holding up a much smaller, pre-cut piece and pantomiming that you'd like four times that amount all in one piece. If you go, you'll likely have to speak to 3 butchers and a couple of helpful customers, but it's worth it just to see the guy with the knife bring out a pork side and show you where he plans to cut it.
It came bone in, but now I have ribs in addition to bacon makings.
Alton Brown has five recipes up on the foodnetwork site from his "Scrap Iron Chef" episode. Ostensibly, these were for use in his cold smoker conversion crafted from a bank of school lockers. Not a single one of these treatments calls for curing salts.