Making buckboard bacon for the first time, and since the quantity is a little bigger than when I have made it with belly before, I need some help. Here's a little background: I have a really nicely shaped shoulder from Costco that weighs just less than 16 lb. I plan to quarter that, which should give me 4 pieces close to 4 pounds each. I planned to make Pop's wet cure, which should give me a gallon...or 1/4 gallon for each piece. The problem is, that really would only mean that each piece is getting 1/4 of a tablespoon (3/4 teaspoon) of cure (using Prague Powder). Is that enough, or do I need more?
Thanks for any help you can give me!