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Honestly everything I cure I do for 2 weeks. Whether it be a dry cure or a brine cure. If it's over 2" thick then I use a brine cure & inject the brine into the center.
But I believe the general rule is 2 day's per 1/2" of thickness & a couple of days extra just to be sure.
So a 2" thick belly would go 10 days.
Al
awesome. thanks guys. it''s been a few years since i've gotten to make bacon/canadian bacon and i couldn't find my notes anywhere (PCS'd from San Antonio last summer).