I see "Pop's" recipe for curing bacon. Calls for 1 tbsp cure no. 1 pink salt for 1 gallon of water.
My question is that 1 gallon is way too much curing liquid for me to use because I am experimenting with a small amount of pork belly so do I just use half a tbsp of Pink Salt since I am halving the amount of cure and water? In other words is it just a proportional amount, i.e, I cut in half the recipe therefore I cut in half the Pink Salt Cure or is it more complicated than this?
Just wanna make sure I do this right and the safe way.