What is dry cured bacon and how does it differ from 'normal' bacon?

Answer 1

Normal Bacon
Most bacon is cured using a brine solution known as Wiltshire cure, and the bacon retains a lot of the brine (salt water) which is why it spits, shrinks and leaves a lot of liquid in the fry pan or grill and if you're not careful it tends to stew rather than fry or grill.

Dry Cured Bacon
Dry cured bacon uses dry salt instead of a brine solution. As it is not full of water the bacon doesn't take so long to cook, nor does it shrink.

I prefer to buy dry cure bacon, it costs a little more but I'm not paying for water.

Answer 2

Dry cure bacon is left to hang and dry naturally.
'Normal' bacon is injected with preservatives and water.
Dry cure bacon also shrinks less in the pan when cooked, when cooking 'normal' bacon you often get a white substance from it and it can taste very salty.

Answer 3

http://www.sandridgefarmhousebacon.co.uk/products/curingatsandridge.html

This site will help you.

For me dry cure is better.