Do you have the recipe/instructions for that salt free curing process?
My River Cottage Curing and Smoking handbook uses half a kg of salt.
And half a kg of sugar, which I would prefer not to use.
The daily application of a basic cure consisting of sugar, salt and a few aromatics, to a small, inexpensive piece of pork belly creates perfect bacon in just 10 days. It is so simple but so effective.
It still has salt but no curing salt, it's the nitrates in curing salt that are apparently the big cancer causing baddie. I've no idea what causes what anymore but supposedly it's so toxic that it inhibits the bacteria growth that causes botulism. Some people seem to say without it you run the risk of not curing properly, some say that it's fine for bacon but not for hams that you eat without cooking.
But without the second week of letting to stand your meat should still be within date regardless so should be fine, just check your dates when buying
The sugar thing isn't much to worry about, you throw away 90% if the curing rub anyway it's not like you're eating a lb of sugar etc
Certainly worth doing to see what real bacon should be like, it's just the week of prep that can be a bit tiresome