I got myself a pork shoulder, and after trying a brine, and dry cure, I decided that the dry cure gives a better bacon (my brine gave me a product more like ham...was tasty, but not bacon, if you know what I mean). So, the question is, is the dry cure for buckboard bacon the same, as for belly flap? I imagine the curing time will be longer, but the cure mixture of 1.3 grams cure per pound of skin on bacon, still the right amount?
Secondly, my regular butchers freezer broke down :( So all the surplus ribs that I was buying for $7 a kilogram were thrown away :(
So I went to a different butcher, asked for $20 worth of spare ribs, and wound up taking home, what appears to be a belly flap with bones (ribs)...complete...rind, meat, bones, pleura (membrane), the lot. So what would be my best tactic to deal with this? Should I bone it for the ribs, and make bacon from the rest? or is there a good recipe for the entire piece (and if so, what would it be called)?
I will post pics of my BBB (and the rib, belly bit), in about 10 days or so, just before, and after smoking.
Thanks for any help :D