There are many bacon threads.
You can go as far and just use kosher salt and sugar if cure #1 isn't available. Otherwise stick to the same proportions. In Salumi
Ruhlman and Polcyn begin to depart from the use if nitrites. But I like what cure #1 brings to the party.
For discount-bacon prices one can end up with first-rate product and that is where the real savings come in. The increased quality makes it more than worth the time and effort which is minimal regardless. Haven't bought any bacon since last May.
Look for an Asian market to find cheap pork belly.