For a dry cure bacon, use 22g salt, 10g sugar and 3.2g PP#1 per kilogram of pork belly. Cure 7-14 days, turning daily. Rest in a cool, dry refrigerator to desiccate for up to 48 hours before smoking. Surface should feel papery or leathery.

Ratios: 2.2% salt, 1% sugar, 0.32% PP#1 by weight.

For bulk cure, per weight of salt: 100% salt, 45% sugar, 15% PP#1. Add cure to meat at 3.52% by weight of meat.

Smoke at 180°F over hardwood to an internal temperature of 145°F, about 3 hours.