GWG8541 Thank you sir for the response. I believe I am ready to give this a shot!

Perfect…and I do weigh my ingredients…my son actually got me doing that…pretty significant difference. Thanks for the help…starting the process today. I will let you know how it turns out.

processhead Thanks alot for the response. Do you think, based on your experience, the same measurement will be okay? Will it only impact the saltiness if it is off a bit? I have not made bacon before and dont want to waste the belly, even though I had it cut into roughly 3 pound pieces.

I am looking at using the following recipe my dad had used a while back. My question is can I use the sure cure that I have that came with some of the snack stick seasonings I have ordered from Walton’s (orange packet) and would the measurement be the same? Thanks!

4- to 5-pound pork belly
For the cure:
1/3 cup kosher salt
3 tablespoons black pepper
2 teaspoons pink curing salt
1/3 cup brown sugar

Hello, need some help on an issue. I made some Tons Summer Sausage…it tastes great ( I did add ECA). Smoked until 160, Ice bath till 100 and hung in 35 degree garage overnight. Sausage flavor is real good but texture is a bit soft and mushy…I have read to hand it longer, even in a basement that is 60 degrees. Will this help dry it more and fix the texture issue, and is it safe to do it in a basement? It is currently still in garage hanging (Day 2) as I know it is cold enough out there. Thanks!