My Dad used to make Stollen almost every Christmas when he was alive. He went to a lot of trouble making it. I still have the "proofing bowl" that he used to make the dough, not to mention the crock he used to "marinate" the fruit. Old memories...
That bacon looks really good. I need to chat with you about it some time. My last batch was too salty and not smoked enough. It would have made some fine salt pork for green beans, however.
Art - I use the bacon recipe in Charcuterie by Michael Ruhlman as a base. I have never had a problem with that recipe being too salty.
I just ordered another belly because there won't be much of this left after xmas morning and gifts.
I used a plastic cambro container for marinating - i used (not traditional) raisins, apricots & cranberries. The raisins and apricots were soaked in dark rum and the cranberries in cranberry liqueur.