The Boss and I were looking at our schedule trying to figure out when we will be home when the bellies that are sitting in TQ are ready to go. She was asking me some questions which led me to getting the bag of TQ out. "Use 1 tablespoon TQ per pound of meat rubbing in thoroughly. Place in bag etc for 4 to 8 hours to cure, longer for larger or thicker cuts, up to 24 hours. For brine curing dissolve 1 cup of TQ in 4 cups cool water. Place meat in brine etc. Refrigerate and allow to cure 24 hours." I have the Morton Home Meat Curing Guide, which states 7 days per inch of thickness. I am using the week per inch rule. Is 24 hours really enough if it were in a brine? What about when making Buckboard Bacon? The piece of Butt I am using is right at 4.5" thick...that means 4.5 weeks of curing, correct?