So I just got done processing 20 lbs of pork belly yesterday. They were cut into chunks that weighed between 4 1/2 lbs to a little over 5. I have a scale that tells me the kg/g weight and I used one of the online calcs ( http://www.diggingdogfarm.com/page2.html ) to get the right weight to weight measurement but I am a little concerned. I could have sworn I read somewhere that the general rule of thumb was a tablespoon of pink salt to 5 lbs of belly and it seemed more like half a tablespoon or a little less per belly chunk.
Anyway just getting a basic sanity check on this to make sure I am good.
thanks in advance for the help guys!