I'm about to embark on my first foray into making my own bacon.
I have a 2.8 kg, skin-off, belly in the fridge, and a recipe ready to go.
However, I looked at my curing salts today to find it is 2% Nitrites, not the 6.25% Nitrites used in most online bacon recipes.
Now, my maths is pretty strong, but wanted to run the numbers past some more experienced members.
Maple Bacon
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2.8 kg Pork Belly (skin off)
49.5 gm Cooking Salt
28 gm Dark Sugar
21 gm Misty Gully Cure #1 (2% Nitrites) - should give 150 ppm Sodium Nitrite
6 tsp Black Peppercorns - crushed
1 cup Maple Syrup
1 cup water
Massage mixed ingredients into skin of pork, into vacuum sealer bag, and keep in fridge for 7 days, massaging and flipping daily.
Smoke over charcoal & applewood to internal temp of 65 C.
Does this all look good? I really like my family, and would prefer not to poison them through either nitrates or botulism...