I found an Asian market that sells pork belly for cheap so I'm really really itching to do my own bacon.
I'm doing my initial research here and came across Pops "Making Bacon" thread and read this recipe for a curing brine:
1 Gallon clean, cold, potable water
1 cup plain (non-iodized) regular table salt
1 cup sugar
1 cup brown sugar
1 oz. (heaping tablespoon) of cure #1 curing salt
Question: I couldn't find specifically the last ingredient "cure #1 cursing salt" at our grocery store. (Granted I was in a rush and didn't look that hard.) But what I did find was Morton's Canning & Pickling Salt. Is this the same thing??
I'm thinking not, but the box says "This all-natural salt blends easily with liquid to make a clear brine....."