Started my first attempt at bacon this past Sunday. This slab of pork belly, from a local farm called Ely, barely fit into this particular pan, but I shoved it in!!!
Need to post the exact rub recipe, but essentially the rub consists of kosher salt, sodium nitrite, brown sugar, and maple syrup, rubbed on both sides of the belly.
At day 3, I flipped the slab over onto the other side, to ensure that both sides get access to the salt-rich “brine” that gets created from the curing mix.