I'm looking for some help on a per-pound mixture for a dry rub. I picked up a little over 9 lbs of pork bellies but have cut it down into some manageable sizes for my baggies. I've read several articles (should have book marked them) on the correct ratio of salt/cure/sugar per pound. I will measure out the 2 sides and make adjustments according but need to know on a 'per-pound' - what is the correct mixture of pink salt/sugar/regular kosher salt. I'll add the black pepper on 1 to see how it goes.
I think the general term is 1 tsp per 5 lbs for pink salt but don't know the other ingredents so a per-pound would be best if anybody knows.
I believe I've seen 1/2 tap of pink salt (#1) per lb but nothing else about the kosher salt on a lb. I've also seen where some remove the fat from the back and cure which makes sense because some cure with the mix on it..then cut it off to smoke.
my plan is to make up 2 different kinds and have them cure in the fridge for a week or so. Then after I test both of them, I'll probably smoke then freeze some of it for later enjoyment.
Edited by seapro220 - 12/23/14 at 8:43pm