Dave, that's EXACTLY what I was looking for. A good starting for salt and sugar levels in the dry rub. The Cure measurements and calculations make sense, and since my belly is skin off, I'll be using that as a basis to go from.
I'll be adding a bit of pepper and garlic powder to the mix, but I wanted to get the Cure, salt, and sugar levels confirmed before I jumped in. I've made a number of cured, smoked, and dry cured stuff in the past, but this is my first stop at bacon. I've got some good looking belly, so I'm excited.
Edit: Dave, I meant to ask....what's your Cure length usually? I'm seeing anywhere from 7-10 days for dry rubbed. I'm planning on flipping and giving it a rub daily also.