So... I picked up some bellies and made a run at some bacon. Using Diggin' Dogs calculator, I dry cured it with 2% salt and 150ppm of cure #1. It cured in the cooler/walk-in for about 12 days, dried then rubbed with pepper, pellicle formed for about a day and a half, then two 12 hr. sessions in the smoker at 70*! then left it in the cooler for another 6 days to mellow! I can't believe how well this tuned out! Even at 2% salt, it's saltier than I expected. Had a family member tell me that I should have used at least 3.5% salt to be safe??? any input is graciously accepted !!!
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