Applying Kosher Salt and Curing Salt

Can you weigh out approx. 1/4 cup of the same salt you used.... Should be about 2-3% of the belly weight for a "pretty close" to the right amount of salt.... Put in a zip bag for 8-10 days or longer, in the refer.... turning every day or two for a homogenized "brining"....

3# = 48 oz. so... 1 to 1 1/2 oz. salt should do it... I recommend a grams scale if you are going to get serious about curing... 2 actually.... one that weighs up to 20-40 #'s and one that weighs up to 1# ..... Using grams measurements makes life a lot easier and a lot more accurate....

If the salt was way too much, soak in cold water for several hours.... change water and repeat...