Bought a 10.07 lb pork belly to make me some bacon. After removing the skin for my scaned time I did a look better this time almost removed only the skin I had 8.54 lbs 3880 grams of pork so what I did was made 2400 grams of regular bacon and 1480 grams or peppered bacon.
My math I hope its good. Also I got about 98%-99% thanks to @
mr_whipple
Idea :)
Regular bacon 2400g meat weight
I cut in half to do each side of meat in plastic bag
Salt) 1.5% so 2400 x .015 = 36g 18g
Sugar) .75% so 2400 x .0075 = 18g 9g
Cure #1) .25% so 2400 x .0025 = 6g 3g
Peppered bacon 1480g meat weight
I cut in half to do each side of meat in plastic bag
Salt) 1.5% so 1480 x .015 = 22.2g 11.1g
Sugar) .75% so 1480 x .0075 = 11.1g 5.5g
Cure #1) .25% so 1480 x .0025 = 3.7g 1.8g
Hope my number are right as its in the refrigerator. Thanks Jeff