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Yea, honestly it's kinda freaky because they were pretty insistent that .5 or .6 tsp of cure would be enough for a 5 lb chunk of pork belly. I tried to find out why and all I got from a moderator was that he had access to scientists that prove it to be ok. I don't know...I'd rather be safe then...

Makes sense, thank you for explaining! I have 20 pounds in 5 pound chunks to start curing this weekend. I'm doing a maple, asian, bourbon, and black pepper. All wet except the black pepper but with all the great comments here I'm hoping to turn it into a wet cure. The people over at amazing ribs...

...sorry...lol

haha yea math...not fun. ok so that brings up another question, and i'm sorry for all the questions, i'm quite newbish when it comes to all the cure stuff and I want to make sure the meat stays safe for consumption...cause you know....bacon :) . Prague claims 1tsp per 5 pounds of pork belly...

lol that's the problem, i'm wanting to do the wet cure. I do like that calculator though, i'll see if it helps. Thanks!

While awesome, is there a way to calculate down for a 5 pound chunk of pork belly for idiots like me? haha I don't plan on getting a huge bucket to do the brine in, i'd really like to put it in a gallon size ziplock or vacuum seal bag. Thanks!

Hi Everyone! I did not see anything under the recipe section, is there a place to find tested/trusted cure recipe's? Either wet or dry cures. I'm looking for a wet black pepper cure, I have a dry one but i'd prefer to do wet.

Ok, so....I'm looking into curing my own bacon. 4 - 1lb sections of pork belly. I have found a few recipes that call for 1/2 a teaspoon of the Prague pink #1. I have seen recipe's call for 2 teaspoons for 5lbs of pork belly (http://www.foodnetwork.com/recipes/homemade-bacon.html ...