What am I doing in this section?

[UWFSAE]

Pappy, Tent, and anyone else with an opinion:

I want to try this in smaller portions with varied flavor components to see how it works and to develop a replicable process; would the smaller size of boneless country style ribs present any unique challenges (reduced cure time, etc.) for making Buckboard Bacon?

[TentHunteR]

Pappy, Tent, and anyone else with an opinion:

I want to try this in smaller portions with varied flavor components to see how it works and to develop a replicable process; would the smaller size of boneless country style ribs present any unique challenges (reduced cure time, etc.) for making Buckboard Bacon?

First, I think that's an excellent idea for testing flavors etc. for bacon cure recipes (wish I'd thought of it)!

Because there is more surface area per pound, your cure time will be shorter. Otherwise I don't see any real difference.

Another option is using hog jowls. Jowls are smaller and usually cost less per pound than bellies... not to mention they make excellent bacon!