The cures are for 500gm pork belly. I have 3 pieces defrosting in the fridge which range from ~460gm - 520gm. Will it be ok to use the whole sachets on each piece, or should I use slightly less on the smaller pieces, and maybe add some of the other cures to the larger piece?
The instructions say to vacuum pack and refrigerate the meat with the cure for two days, turn it and leave for another two days, then rinse off the meat, place in muslin, then hang in the fridge for another 3 days. Hanging the meat will be impossible in my fridge, so I was planning to place it in the muslin, and put them on a wire rack in the fridge. Apparently, after this process the bacon should be done. Does this sound reasonable to you?
There is nothing in the instructions about smoking the meat afterwards. I've seen a few people mention it though. Is that an American thing?
Finally, as the meat has already been frozen, and defrosted in the fridge, will it be ok to re-freeze after I've cured and sliced the bacon, or am I going to be eating 1.5Kg bacon of the next few days?
Be forewarned, once you start making your own bacon, you will not want to buy it again.
