A couple of weeks ago I posted a pic of some shoulder bacon I just finished curing. It has been sitting wrapped in the fridge for 2 weeks, tonight I had time to slice and pack it. Way more fat than I expected, lots more like belly bacon than I expected. This was so successful, I will be curing a couple more starting next week. I may never cure a regular pork belly again! This was the boneless half of an 8 lb butt. About 3 lbs of bacon when all finished. Guess what's for breakfast!