- Joined Oct 27, 2013
I just joined the forum yesterday and have been reading up on curing pork bellies for bacon. I have a 5-lb belly but I can't find a consensus on how much cure #1 to use. One article I read said 1 TB per #, another said 1/4 tsp per #. Needless to say, I'm a little confused. Any input would be appreciated.