Cure and Fat

[rca dog]

Am I correct in thinking that curing meat does not 'cure' the fat ?  If fat does not get cured, how does this affect the amount of cure used, and the time required to cure ?  For example, say you have an extremely fatty piece of meat, say 50 % fat, and it weighs 2 lbs.  Given that half of the weight is fat, should you use the correct amount of cure and time for 2 lbs, or 1 lb ? If I'm totally out to lunch on this, it won't be the first, or last, time. 

Just curious.

 

[SmokinAl]

The fat counts in the total weight.

So your 2 lb., 50% fat piece of meat would still be counted as 2 lbs. for the cure calculation.

Al