I am making Julia Childs' recipe for Boeuf Bourguignon for the first time. It calls for 6 oz. of slab bacon. I could only find large pre-packaged slab bacon. The butcher at Mollie Stones' said that the 8 oz. package of cured salt pork was the same. I bought it, but I'm unsure if it was the right substitute. What would be the difference in the end result?