Ok, i got a 10+ Lb belly from my butcher today. I have done a score of BBB up to now but never a belly. Another factor i am facing is I am using cure #1 instead of TQ which has been my staple for curing. I have determined 2 1/2 teaspoons of #1, about 3 Tablespoons of raw sugar (turbinado) and a half cup of kosher salt for the whole 10 Lbs.. I'm sure about the amount of #1, the sugar doesn't matter but do I need an entire 1/2 cup of salt for a belly? This is basically running off of ryteks recipe. I saw Bearcarvers recipe but he uses TQ... I know I need a mixer for my #1 to be spread around but it just seems a bit high for me so I'm asking around before i mess up 40 bucks worth of belly.. Any thoughts? Also, in the book, he uses 4 Tb of #1 for a slab?? If a slab comes in at roughly 10 lbs, than it should only take 1/2 ounce of #1 which should be 1 TB if 6 tsp is an ounce. Am I cunfused here?