Here is the process I have used for the last couple of years with good success
Bacon Cure Process
With the following dry cure, you are quite safe:
One half ounce (one tablespoon) of TQ per pound (NO ADJUSTMENTS ON THIS !)
The rest can be played with:
One Tsp of brown sugar per pound
Garlic powder
Black Pepper
Whatever else you'd like
Weigh each piece that goes into each individual bag, and use the right amount for that bag.
Put in fridge for the right amount of time, depending on the thickness of the pieces:
Find the thickest part of the meat. Divide that thickness in half. Count how many (1/4") there are in that "half-thickness". Add two days.
Example:
Belly thickest part-------3"
Half of that is 1 1/2"
There are 6 (1/4"s ) in 1 1/2"
That would be 6 days curing PLUS 2 days
Total-----Cure for 8 days
Could be longer, but no shorter to play it safe
Keep them between 36* and 38* for those 8 days.
Below 34* cure might not work.
Over 40* is in danger zone.
Turn them over & massage each package every day (if you can).
I leave the juice in the whole time, because I don't want to dump any cure out, weakening the mix. Usually after a couple days I have quite a bit of juice in the bags, but near the end I have very little, which tells me it went back into the meat.