I had received a "bacon kit" as a gift a couple years ago which included the seasonings (Maple) and cure for 5lb of belly, so figured I'd use that. I got a little over 8lb of belly, so for the leftover bit (1.6lb after my bad skinning job) I tried a little experiment. Having spent a good chunk of my life on the Chesapeake, Old Bay is not so much a spice around here as it is a required, life sustaining nutrient. I mixed it half and half with Turbinado sugar, added the appropriate amount of pink salt and rubbed it on the slab. If it works out, I'll DEFINITELY be making more.
The process was pretty straightforward, just wash, skin, trim, rub and wait. It'll be ready to come out of the cure Wednesday and I'm planning to smoke it Friday.
My wife was COMPLETELY freaked out by what she refers to as "the nubbins".