Hello everyone. Trying bacon for the first time. Ive went and picked up plenty of belly. Also got some AC Legg's LEGG CURE 6.25% which says 1 oz. is good for 25 lbs of belly. I see there are some more technical methods of curing the pork, but i also read some people just putting the cure on with a few spices and giving it 7 days in the fridge in a ziploc. Im sure that im overcomplicating this, just want a little kick to the butt to get me headed in the right direction. Thanks in advance.