Bacon! 'Cause I'm a woman, W.O.M.A.N.
It began innocently enough. Instead of opting for the more familiarly branded, supermarket staple of my youth and on a quest to find something that resembled the more flavorful bacon we ate at some local restaurants, I began to buy a healthier (albeit more expensive) nitrate free version of bacon made by Niman Ranch. We really liked this bacon and I felt good that I had not only found a much more flavorful bacon but also one that was better for us. Then the worst possible thing happened. Well it wasn't really the worst possible thing, there are actually lots more worse things, but where'e the drama in that? But I digress - the tragedy in this case was that our local grocery stores stopped carrying the Niman Ranch bacon! Curses - foiled again.
So back on the bacon quest I went, grumbling all the way, until I discovered that one of my favorite local farmers market vendors, Tony Adams from Big Wheel Provisions, was selling his own house cured bacon. Hurray - our bacon dilemma was once again solved! The added bonus was that with each bacon transition, the quality of our bacon experience was multiplying tenfold. Although Tony's bacon was even pricier than the Niman Ranch version, the fact that it was made from locally sourced exquisitely raised pigs, was a real plus to me. His bacon was mind blowing. Because the flavor profile was so amazing, we found that we didn't need to eat as much, so it all balanced out.
I'm telling you, you'll be ruined for store bought bacon ever again.
If you don’t have five pounds of belly, either estimate salt based on the proportions above or, if you have a scale, multiply the weight of the belly in ounces or grams by .025 and that’s how many ounces or grams of salt you should use.