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Thanks for the fast reply! Yeah, I would normally weight everything down according to the weight of the meat. I'm not exactly sure what went throught my mind doing it this way last week. I guess it went something like "well, let's try it like they say anyway" - and then, had some doubt. I...

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...