Does this sound like too much cure for the amount of pork belly?
2 1/2 to 3 pound pork belly
1 Cup kosher salt
2 teaspoons pink curing salt such as Insta-Cure
1/2 Cup brown sugar
2 Tsp black pepper
It indicates that you would use all of the rub on the 3 pound piece of belly. I thought that 1/4 teaspoon of cure per 1 lb of meat was what to go by.