Rinsed each piece, dried them good with paper towels, and rubbed them good with 1/2 ounce (1 TBS) per pound of belly. Also added about a TBS of brown sugar with each pound of belly. Put each piece in it's own zip-lock bag (along with any TQ that fell off, because the cure was measured exactly----never throw away any cure that falls off), squeezed the extra air out, zipped them shut, and put them in the fridge. I kept the fridge between 37˚ and 38˚ for 9 days, massaging & flipping each bag every day.
On day 9 I removed them from the fridge, rinsed them off in cold water, and soaked them in ice water for 1/2 hour. Then I patted them dry, cut a couple slices, and did a fry test for salt Perfect!
Patted them dry again, laid them out on two smoker racks, not touching each other, sprinkled black pepper, garlic powder, and onion powder on them, and put the racks in the fridge over night.
They cured for 10 days in my 37 deg meat fridge. The weather out side was what i was refering to.