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Monkey see, Monkey do ... Bacon question

Greeno55Greeno55 Posts: 347
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
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