Makin’ Bacon
I tend to use pork loin, rather than the belly cut. I prefer a less fatty product. AND I use a dry rub/cure that is an equalization (EQ)method.
Staring with about 4 lbs of loin, I add salt, pink salt, sugar, and maple flavouring.
I use this spreadsheet to work out the amounts depending on the size of the loin I have on hand. I prefer to use 2% for both salt and sugar. (Just have to be careful not to burn your bacon while cooking).
After curing the meat for a day per 1/4″ of thickness, plus two days. I would normally take the meat, expose it for 3-12 hrs to form a pellicle in the fridge. Then I smoke to 140oF internally. My favourite smoking biscuits are apple or hickory. This takes about 4 hours as I also keep the burner temperature to about 150-160o.
I seldom buy commercial bacon anymore. I do a batch in the spring, then again in the fall (usually larger).