I found a pork belly yesterday and am getting ready to dry cure it to make some bacon. I used alblanchard's calculator then converted from weight to tablespoons & teaspoons and this is what I came up with. I have a 9.6 lb belly with the rind still on and will cold smoke it with the rind on.
My calculations are showing 7 1/2 Tablespoons salt - 2 teaspoons cure (pink salt) - 3 3/4 Tablespoons sugar.
Does this sound right ? I just want to make sure I'm doing the right thing before I get started. I paid 2.49 lb for the belly- Is that a good price ? Thanks in advance for any help