Same as for my Belly Bacon & Canadian Bacon:
1/2 ounce (1 TBS) of TQ (exactly) per pound of whole meat (rub on first).
1 tsp to 1 TBS of Brown Sugar per pound (rub on second).
Then after curing, but before smoking, I sprinkle on CBP, Garlic Powder, and Onion Powder.
WOW, thanks Bear! I will have to try that on my next batch. I have a feeling I will be making a little bit of bacon!!!!