I’m making some dry-cured bacon for my neighbor who is from Cameroon. The problem is, being Scandinavian, I’ve never been a spicy food guy. Using black pepper was the extent of exotic spice growing up in our house. He’d like this bacon spicy, with some “kick.” I have some cayenne on hand and I’m wondering if adding that to my percentages for the dry cure would add the kick he’s looking for? Does that even penetrate the pork belly? The other big question is how much do I use? Thanks!