A new Shoprite has opened up that is much more conveniant for me to get pork belly. We went in to check it out and when i saw the nice thick slabs of fresh belly i couldn't ignore it calling my name.
I have done bacon enough to know what i am doing for the most part, but all those times have been with a whole belly cut down into normal slabs. This time i just grabbed a package of two peices as sort of an easy refresher. They are nice and thick around 2-3inches, but are only about 2 inches wide where a normal trimmed belly would be closer to 12inches. In total they are almost 3 lbs, but like i said thinner peices.
So i am just wondering what everyone thinks the thinner width would call for in adjustment of curing time? They are skin on too, and i'm figuring a 4-5 day cure in spite of the 3inch thickness is going to be plenty.