Cure said for smaller batches, use one cup sugar mix and 1 1/4 tsp spice (that has the curing agent). I mixed up one cup per instructions, and then two more cups with the Appropriate curing spice. Total was 3 cups sugar mix, 3 3/4 tsp cure spice. I figured that amount would provide good cover for my slabs. So to ensure the maple flavor really got in there, I added about a cup or so of syrup to the mixture, mixed it all up, rubbed them down and Saran wrapped them tight then into the fridge.
Then I remember reading many times on here it is all about the weight.. The weight of the meat...and that is how you determine curing agent... So I read the back of the Mortons bag and it says for bacon, use 1/2 oz per pound. So I take this to mean 1/2 ounce of the sugar and curing spice mixture. Well that comes out to 1 cup sugar cure and spice for SIXTEEN pounds of bacon!
There is no way one cup of the sugar cure would even come close to covering the three huge slabs I have, which is wy I used three cups. The proportions of spice I mixed to the sugar salt mix was correct, but I am just concerned because of what it says about the weight.
I made my last batch the same way, minus the maple syrup, and using Morton's regular sugar cure. Bacon was waaayyy too salty after seven days, so I had to soak it, might leave these for five and rinse them and test,fry.
Thoughts? Am I ok here?