i got a small hog belly for christmas,got some buckboard bacon cure,measured it out,
rubbed it in good,into a zip-lock and into the fridge it goes.
then a guy tells me i screwed up. tells me i should have used 1/2 the amount of cure called for becouse bellies are only 2 in.thick and that i should have taken the skin off the belly.
i remember as a kid our bacon always had the "rind" on it. did i really screw up,or can this belly be salvaged?