I was at Costco and the butcher came out and saw me looking at belly. He offered me 8bls of sliced belly in (roughly) 2.5" x 2" strips that someone was supposed to pick up and did not. So I decided to give making bacon a try. Now I know it's prolly easier to just use a slab of belly but the price was just too good to pass up.
So now I want to turn them into bacon. My thought is due to the belly being sliced it will effect the amount of cure now that I have 9 strips of belly.
Here is my receipt for tomorrow, can any of you help suggest me with the right amount of Cure...
- 5lbs of sliced belly
- DQ Curing Salt #1 (not pink) = 2 tablespoon
- 1/2 cup sugar
- 1 tablespoon maple syrup
- 2 tablespoon bourbon
- 1 tablespoons coarse salt (do I need more?)
- 2 teaspoon freshly ground black pepper
Again I'm somewhat confused about the amount of cure to use.