Has anyone successfully turned a 1-lb piece of pork belly into bacon? I've tried twice, just scaling down a recipe for a 10-lb block, and it has not worked very well. I added 3 tbsp salt and 3 tbsp maple syrup. The first time I let it go for a full week, and it was basically candied bacon. The second time I only let it go for 4.5 days, thinking that the issue was too much time. The flavor is slightly less overwhelming, but still WAY too salty (and the maple flavor is nowhere to be found). Agh! I have a half-hog that is due to be slaughtered this week, so I'm about to have 10-13 lbs pork belly. I need to figure out what I'm doing wrong! For the love of bacon, help me!
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Home Curing Bacon? Anyone?