Been away for a bit and slowly getting back into curing/sausage making again.
I got 2 slabs of belly pork that I want to turn into bacon. They still have their skin on and are quite thin, so don't want to remove.
I will be using a dry cure.
What ppm Nitrite should I aim for?
The 180 ppm as mentioned in the Marianski book (home production etc)?
Lower than that?
Thanks