The following is Michael Ruhiman's recipe for a 5 lb slab of bacon. I have some slabs that weigh less and some that are more than 5 lbs so I thought I would change his ingredient list to grams and then divide by 5 to get the correct amount per lb. My calculations are in red.
I sure would appreciate any input from those in the know if I am correct in doing this.
Am I on the right track?
—Mix the following together in a small bowl:
2 ounces (1/4 cup Morton or Diamond Crystal coarse kosher) salt (56.699 grams /5= 11.3309 grams per pound)
2 teaspoons pink curing salt #1 (10 grams /5 = 2 grams per lb meat)
4 tablespoons coarsely ground black pepper (60 grams / 5 = 12 grams per lb)
4 bay leaves, crumbled (1 per lb)
1 teaspoon freshly grated nutmeg (5 grams / 5 = 1 gram per lb)
1/4 cup brown sugar or honey or maple syrup (32 grams / 5 = 6.2 grams per lb)
5 cloves of garlic, smashed with the flat side of a chef’s knife ( 1 clove per lb)
2 tablespoons juniper berries, lightly crushed (optional) (30 grams / 5 = 6 grams per lb)
5 to 10 sprigs fresh thyme (optional) ( 1 to 2 per lb)
I will be making some for the grandchildren so want to make sure I have it right.