I tried a batch of the maple bacon recipe, WOW!!! Now for run #2! My question is: my pork belly slab is 6.4#. How critical to curing safety is it to be 1# as his recipe calls for? If I cut it into smaller portions, what if they are, say, 1.1 or 1.2# each? Adjust the recipe proportionally, or is there enough "safety room" in the recipe for a slight weight difference?
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Last edited by Latemodelfan; November 12, 2015, 04:51 PM. -
There is surely enough "safety" built in to the recipe to cover say a 10% overage in weight. On the other hand it is certainly easy enough to adjust your curing ingredients by a bit to accommodate bigger pieces. I do a dry rub on 6# pieces in 2 gal. ZipLocks and just adjust how much of everything I add if a piece is 5# or 7#. No problem. -
I think you'll be safe at the +/- 10% weight difference.
Try the Asian bacon, it was the surprise hit at the bacon-fest we had at work a few months back.
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