Did i add too much Cure #1!? I am new to the Forum, and also attempting to cure my first batch of bacon. I am very confused about adding cure #1 amounts, because i have found so much mixed info. the most consistant is that you can add 1tsp per 5lb, but then i found another that said that was for sausegas, and that you can add up to 4tsp for 5ld for a dry cure. Additionally what is considered the "bible" of curint meats, the Charcuterie book ( ), has a recipe that specifically lists 2tsp for a 5lb bellie. Anyway, due to the mix up i did one half (5lbs) of my bellies with the recipe from Charcuterie book, and the other half (5lb) i added the dry rub recomendation of 4tsp. I am very worried that the latter was too much cure for what i have found, and i am considering throwing it out. please help!!! As a note, i did a dry rub following a recipe in the book, and put them in plastic bags in the fridge to cure for 7 days, i will massage and flip them daily.