Total curing mix with cure, salt and sugar as provided has a total weight of 140 grams or 7 tablespoons of mixture. The three ingredients must be well combined to get an even distribution of cure.
Do not try and distribute 1 teaspoon of cure separate from the other ingredients
It is not correct to say that dry cured bacon is unsafe. Just like anything we talk about on this forum if you don't know how to do something you can produce a product that is not safe.
Most dry cure methods or at least the method I use is to wrap the bellies tightly in saran wrap for at least the first three days. According to my research and the comments by posters familiar with the subject the majority of the cure process occurs within the first three days. During that time period the bellies are allowed to rest in their naturally developed juices further distributing the cure, salt and sugar.
"For all you newbies please do not read the next paragraph"
We dry and wet cure bacon at maximum amounts of cure as allowed by USDA 120ppm. The minimum requirement is 40ppm. With a wet cure some of the curing agent is retained in the brine. With a dry cure some of the Curing agent is lost when we discard the liquid pulled from the bellies. Neither procedure allows for 100 percent of cure absorption but both allow for considerably greater amounts of cure then the minimal 40 ppm. Exactly how much neither I nor anyone else on this forum can answer.
For any Newbie that did not take my advice and read the above paragraph
Please do not change the tested recipes you have, thinking you can reduce the amount of Nitrites and Nitrates in your cure. The amounts in the recipes are for your safety and the safety of those you share your hard work with. The reasons a wet cure is popular and recommended by most members of this forum is because it is easier, safer and faster for people unfamiliar with curing meats. Wet curing also produces a flavorful bacon, as you well know if you follow the recipes on this site or have ever eaten store bought bacon. If you are not familiar with the proper handling of fresh or semi-cured meat stay with the wet cure until you are comfortable with those techniques.
Edited by alblancher - 3/3/11 at 10:17am