Quite happy to have stumble on this thread, as I'm second-guessing mysel for a week or so... I've made bacon before, but this time, since I had some basic dry cure not doing anything, I've decided to follow Rhulman & Polcyn instructions.
Using the salt-box method, I've cured about 3 kg of side, cut in 4 parts (each in its own bag). I've weigted the dry cure before and after, and found that I've used about 180 g of dry cure mix for my 3 kg of meat, dredged one piece at a time in the mix. That amount to about 14 g of pink salt, to a concentration of 292 ppm... that is, if the mix was constant throught the 4 pieces.
I've found it curious at first, then thought it ok, but a voice in the back of my head keep coming back: that's too much...
I'm smoking it this afternoon... should I just throw it out?
I guess not - after all, I just followed the instructions from the book... But I'm still a bit unsure. I know that this book have some problems, but still...