I've tried curing bacon several times. The first couple batches I used Tender Quick, then tried Backwoods pink cure that I got at Bass Pro Shop. One recipe I got somewhere on the internet, then I tried the one in the book ,"Charcuterie" by Michael Ruhlman. They all tasted okay, but they were all hard and chewy. I cured them all 7 days, then smoked to 150. One batch I tried roasting in the oven instead of smoking. What am I doing wrong or is it supposed to be hard? Or could it be the pork belly itself. I got one at Costco and another at a pork specialty shop.
bob
bob