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Got some pork bellies from Costco. Made a dry cure of 2.5% salt, 1.5% brown sugar and .25% Cure #1. Rubbed and vacuum sealed for ten days. Smoked at 160° for several hours until they hit 150° internal. Cooled, sliced and packaged. Cheers.

Correct on the "cure mix" or cure blend. Wasnt sure what to call all the sugar, salt and #1 mix. Thanks for the compliment!

Fabulous. Thank you kindly sir!!!

My bad. 3.2 g per thousand grams of meat is .32%. Typo I think. Now that we've got that straight is everything else okay? Like I said, sit doesnt appear to be a lot of cure. I rubbed it all over as much as I could, scrapped what was left in the pan out and threw it in the bag to cure. Will that...

Oh yeah. Now we're talking!

Richmond, KY here! Hey to Central KY!

So Im in the middle of curing my bellies for bacon. I have done this 3 times in the past and it has been so long I forgot the process a little. Too many beers and vodkas and age 55 have robbed me of some brain cells. So I cut my bellies into slabs and prepared my cure. I used this calculator...

Long time meat smoker from KY here. Been lurking for a while and just now going. Always need advice from people more knowledgable than me. Looking forward to some good discussions.