I made a video showing whole quick process, takes just 10 min to make then 1-4 days curing.
This is a Filipino dish, a cured pork or thick bacon, usually very sweet, salty, and red-colored from anatto. It is usually used as a breakfast meat and is pretty much considered Filipino Bacon by my relatives.
Here I also use some at the end to make a common Filipino breakfast, garlic fried rice with tocino.
I make a 2kg batch here, about 4.4 lbs
Here is the recipe for 1kg, 1000g, where the spices are expressed as a percentage of the (meat+water), the best and common way sausage or cured meat recipes are written.
850g sliced pork shoulder, 1/4" thick
150g water, helps spread spices
3% brown sugar, 30g
2.5% salt, 25g
2% ground annatto, achiote powder, 20g
0.35% black pepper, 3.5g
1.9g of cure#1, gives 120ppm
Here is the video, just 8 min and also has Filipino tocino fried rice:
https://youtu.be/RvJSW1ex-5I
