Alright, so with all this bacon talk, I'm trying my hand at it too. I've been reading like crazy on and off this form, and would like some clarification. I have a 5.5lb belly with the skin on and want to do a dry cure. One problem I have is I can't get my hands on pink curing salt right now. My butcher gave me a bit of the curing salt he uses though. It should also be noted I'm going to do a hot smoke.
Does this cure make sense for 5.5lbs?
Kosher salt: 69.25g (2.45oz)
Curing salt: 6.25g (0.22oz)
Also, how much maple syrup, and should I remove the skin before or after smoking? Seems like after is easier.
Thanks in advance.
LBGE + others I hope - Sudbury, Ontario