Going to do my first bacon this weekend.
Bought a nice looking 8 pound belly from Costco, and by the calculator will require 9.27 grams of #1, 65.6 grams of Salt and 37.2 grams of Sugar.
I plan on curing for 10 days, then cold smoking using Washington Apple overnight (12-15 hours), then give it a 5 day rest to breath and firm up.
I keep seeing mention of adding other flavors into the cure like white pepper, but I never see a mention of how much was used.
Any thoughts on what other non-standard ingredients you like in your bacon? Already thinking about future attempts - maybe a wet cure in Jim Beam...