At the risk of asking yet another bacon curing question, I'm going to do it anyway. I have a slab of pork belly that is just shy of 12 pounds (gotta love Costco). Would it be best to cut this into 3 pound slabs and follow the recipe/calculator or is it OK to cure either the entire slab at once or maybe only split it into two slabs?
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It shouldn't make a difference, you can cure the whole thing at once. Usually you have to trim the ends anyway because they are too salty. I normally cut into 3 lb slabs but only because I use 1 gallon ziplock bags, and 3 lbs fits nicely.
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I usually split the Costco bellies in half into ~5 lb pieces. I have some 2 gallon zip-locs they fit in just fine. I think the fewer pieces you can cut it into the better. Fewer ends.
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