Again with the bacon? Oh yes. This is half a pork belly, the largest cut I can get. That's 11.5 lbs. I'm curing it in two 5lb pieces. I took a picture of the other side, but it's creepy how close to human skin it looks, so I'm not gonna post it. Again, the cure is 1c sugar, 1c salt, and 1/4c ground pepper for every 5lb. I'm using dark coconut palm sugar because it gives this great, hearty not-too-sweet sorta molasses/maple syrup flavor. Kosher salt for the irony. Half and half black and white pepper.