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Hi Big AL, En-route and using IPhone to respond. I will give you a better response when I get to a computer. First of all you can use what ever fatty meat you want. One technique is to make a large batch of cure Salt , Prague powder, sugar dextrose and mix thoroughly. What ever size meat you use I.E 2 lbs or 100 lbs all you do is place in container and evenly coat the meat with the cure. If you have a 2 lbs of meat you may only have to add 1/4 of cure. I have made nearly over a 100 lbs of bacon.
Another technique which I prefer and will cover in my blog later on is equilibrium. basically weigh the meat and add .25% cure #1 and 3% salt by weight.
More later Lloyd