I was at Costco and the butcher came out and saw me looking at belly. He offered me 8bls of sliced belly in (roughly) 2.5" x 2" strips that someone was supposed to pick up and did not. So I decided to give making bacon a try. Now I know it's prolly easier to just use a slab of belly but the price was just too good to pass up. So now I want to turn them into bacon. My thought is due to the belly being sliced it will effect the amount of cure now that I have 9 strips of belly. Here is my receipt for tomorrow, can any of you help suggest me with the right amount of Cure... 5lbs of sliced belly DQ Curing Salt #1 (not pink) = 2 tablespoon 1/2 cup sugar 1 tablespoon maple syrup 2 tablespoon bourbon 1 tablespoons coarse salt (do I need more?) 2 teaspoon freshly ground black pepper Again I'm somewhat confused about the amount of cure to use.