Bacon 3

Still based on the calculator!
https://eatcuredmeat.com/how-much-curing-salt-per-pound-of-meat-dry-or-wet-curing-tool-calculator/

The last batch went pretty well. Sous vide up to 145 still dried it out a lot, though - if we want to cook it we might want to take it lower than that - or probably just not do it at all, since the "danger zone" supposedly covers up to 140F. Sounds like 130F for a few hours is enough to sterilize though, so could be worth a look (https://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2004/the-danger-zone-reevaluated/).

So far it seems like the best flavor comes from the raw version, too.

I suspect I might want to overestimate the salt content by 10% to account for losses during bagging.

Anyway, today I got a "bigger" loin from whole foods. Described as:
* 6 bones (normal)
* "Rib end" (suspect this got me something more than I wanted)
* Leave a quarter inch of the fat still on (this also seemed to leave some extra on that I wasn't expecting)

The result basically looks like the standing roasts from Costco. We'll see how this one turns out, but since the cross-section is about twice what I'm used to seeing on any bacon here or elsewhere, I should probably just ask for a regular loin roast. More research to be done!

--> Note after small amounts of reading: I'm thinking the correct one is still basically just loin end.

This came out to 1.7kg, giving 4.25g of pink salt and 38.5g regular for the 2.25 (I'm just using the recommended %s rather than thinking about it).

EDIT:
Based on this pic, which looks like the most exaggeratedly good version:
https://www.shutterstock.com/image-photo/fresh-pork-back-bacon-on-white-271034354

I think we can safely just go with the loin part. As long as the foot is still on it's good.


Pork Loin Anatomy Reading
http://www.meatmadesimple.com/blog/how-to-buy-a-boneless-pork-loin
http://www.meatmadesimple.com/blog/cutting-a-boneless-pork-loin
https://www.thekitchn.com/whats-the-difference-between-pork-loin-and-pork-tenderloin-meat-basics-213408
https://amazingribs.com/tested-recipes/pork-recipes/pork-cuts-explained
https://www.clovegarden.com/ingred/ap_pigc.html
https://blairsmarket.com/Kickstrap/img/PorkCuts.jpg
https://cimeatbook.com/pork-cuts-a-visual-guide/

Notes here -
Above recommends that the meat should be firm, which sort of touches on today's situation - wouldn't have said that today's loin was all that firm
"Blade roast" may be the magic words to ask for with the butcher. I asked for "rib end" this year and think there's a decent chance I did get this, but not 100% sure
Apparently this is the section where you get country-style ribs, so if you're willing to have a longer conversation with the butcher you may be able to get something relatively customized