When I am insanely busy — and these days, with me at the office until midnight getting various things done, I am — one thing I can do that takes very little time or attention, but which still results in Neat Stuff in the end, is curing meat. I’m now on my 4th pork belly as far as my bacon-making adventures are concerned, and about to make a departure. To recap the last three bacons: Oversalted savory bacon. This was not usable for much besides throwing in a piece or two into a soup, for seasoning and meat flavor (in …