Well, I'm trying this out. Bacon is my favorite vegetable and favorite meat so I have wanted to try this for a long time.
I have 2 slabs of PB, one is 2lb the other 1.5lb. I removed the skin and purchased a cure at the local meat market where I got the PB. I hope I used the cure correctly, because it looked like so little for the meat. I trusted my wife's calculations because she is much better at math than I.
So they are wrapped and in the fridge as we start the 7 day flip period.
Here are starter photos. I have the rub on the third photo.
This is 1 ounce of cure, and the label says 1 ounce per 25 lbs of meat.
Edited by fatboyz - 9/30/15 at 6:43pm