It's been a while since I've done a dry rub cure on my bacon. You really need a good digital scale and when mine broke several years back I didn't replace it because I got lazy and started using Pop's brine. Which there's nothing wrong with Pop's brine. A while back I bought some bellies from Costco and it finally has cooled off a bit so I can cold smoke at night. Thawed out the bellies and today I rubbed them down! Used Martin's cure calculator http://diggingdogfarm.com/page2.html Added some spices to a few of the belly chunks. More on the 24th as that will be smoke day #1!