When it comes to home curing bacon you don't HAVE to use nitrite... but why wouldn't you unless its a health issue or something like that? lol
Ok so here's the breakdown... if you're only making a small amount at a time you don't need to use nitrite but the end product isn't what you would be familiar with AS bacon. It's not going to have that bacony flavor that nitrites impart and to me that's my main benefit.
If you are going to use just salt I'd stick with a natural rock or sea salt, never the iodized stuff. Don't cold smoke it but go straight to smoking it over 150+ so the belly isn't sitting in the danger zone. That room temp to below 140 degree range in an oxygen starved environment like a smoker is where botulism thrives so be mindful of that.
Now what you're asking about is the method of making it and there are a few... Generally bacon takes longer to cure for its thickness due to the fat content (lean cures faster than fats). I think Ive seen the vid you're talking about and to be honest Mortons tender quick or cure #1 are so readily available online that you might as well use it and id go a step further and recommend it... especially with your first go at it. Get the process down first then remove the nitrites and give that a go and see what you like.
There's dry cured bacon, brined bacon and injected bacon. Dry cured takes the longest, brined is what I'd recommend if you're pressed for time and there's injected or pumped which is a more commercial approach and with the addition of Sodium Erythorbate you can produce in a matter of 2 days.
I make a couple hundred lbs of bacon a month. I pump my bellies but each method yields a slightly different product texture & flavor wise...
Dry cured is the best quality IMO but it's calculated ingredients based on weight and it takes time about a week or two depending on thickness and fat content... if you have the time it's worth it. Robust flavor, dense texture in the best way possible & old school kinda look and vibe. But be careful not to over cook it. It has a tendency to dry out and be chewy if fried too long esp when sliced too thick.
The Brined method is a great option, depending on the thickness will take about a week but flavor might be a little less... intense but it's easy to make a brine with MTQ or cure #1 then set it and forget it. I find if you like crispy bacon this is a better option.
Then the pumped method is more commercial and you get a better yield, consistent and more flavorful product than straight brined and IMO is the best to fry crisp but it takes more processing time and specialized equipment but again with erythorbate it can be ready in 2 days
(This one look juicier cuz it was sliced warm btw)
All in all it's BACON... they're all good. I'd say if your concern is time I'm sorry to say home made bacon takes time... if you have time go with dry cured, if you don't, brined would be slightly quicker option but since you're just starting out a curing agent is a must cuz ya know safety and all these things.
Sorry for the long post but I hope that sheds some light on it for you.
