Hi folks, anyone cured a sheet of 'bacon ribs' before ? Normally they are cured as part of the side but I've just taken a full sheet off a belly and was going to have them as 'Chinese' bbq ribs, but now fancy the cured, the type you would have with cabbage ! What I need to know is how to work out the weight of the cure - should I just weigh them and deduct 50% for the bone. Also, how long - would a couple of days do it ?
Thanks. Ste