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Did you ever get around to looking at that excel file Wade?

Sent the file to you Wade. Feel free to modify as you see fit. 

No Al you are not missing anything. I did use the on line calculator and it works just fine. Actually best one I could find. It did take me a bit to find it but once i did I book marked the calculator. For me Al,  How I figure things out is to go through the process which means figuring out the...

 Canadian Cure Calculator (CCC)      Dry Mix for Bacon using Cure # 1 (Rind Off)  Weight of Meat in grams1000grams  Nitrite % In Cure # 16.25%%  Salt % Desired2.0%%  Sugar % Desired1.0%%  Parts Per Million of Nitrite120PPM          Cure # 1 Needed1.92grams  Salt Needed18.2grams  Sugar...

Thanks guys for the welcome and for letting me know im on the right track. I have been smoking lots of fish and chicken but first time for hams and bacon. I think im hook line and sinker. Great site too. Lots of info. Im not going to worry anymore its full steam ahead now.

Yes I have been flipping daily, and will let it rest after curing and after smoking. Not very much liquid in the zip lock bags. Is that normal for 6 days into it?

Dry Rub Weight of meat         = 3729 grams Cure # 1 % Nitrite     = 6.25% Salt                           = 2% Sugar                        = 1% PPM Nitrite               = 120 ( I used 120 as I read this is correct for Canada when doing Bacon??) Cure # 1                    = 7.16 grams...