Wish I'd found this forum yesterday, but... I started w/ 3lbs pork belly and covered it in a mix of 1 cup kosher salt, 1/2 brown sugar, pepper, and 1 teaspoon of curing salt #1. (Maybe too much curing salt?) I figured out that that was way too much salt so I rinsed everything off after about 16 hrs in the fridge. Now I re-made and re-applied the rub with 1/4 cup kosher salt, 1/4 cup brown sugar, pepper and a little less than 1 teaspoon of curing salt. Have I used way too much salt and or curing salt? What to do now?