I've got my first pork curing right now, and I'm pretty sure I figured everything right. However, there was not a lot of rub at all compared to a lot of the videos and pictures I've seen. Here's what I used: 6 lb piece of pork 1 ounce brown sugar 2 ounces kosher salt just under 1 1/4 teaspoons of pink salt My meat is not very thick (about 3/4 inch through most of it - up to 1 1/2 inch on one end), so there was a lot of surface area to coat with the rub. Did I do this right? Thanks.