This is my first-time bacon cure, EQ method, dry-rub. The raw pork belly (about 1 in thick) weighed in at 958g, and I used 17g salt (aiming for 1.75%), 2.5g Cure #1 (aiming for 0.25%), 14g brown sugar (maybe too much, I know, but wanted to try for a sweeter taste), and 1/2 tsp black pepper...