Hi everyone, I have a 3.1 lb pork belly in Pops low salt recipe. I had bought Instacure #1 from sausagemaker.com and the directions on the jar said to use 3 oz. per gallon of brine. I had remembered Pops recipe used 1 oz. per gallon. I decided to go with 1.5 oz per gallon. My questions are: 1. Is the cure time still in the 10 - 14 day window using 1.5 oz.? 2. Pop said the max. cure is 3.84 oz. of cure per gallon of brine, what is the minimum amount of cure? 3. What temp should I hot smoke at and what should my internal temp be? Thanks for any help. Just trying to get this process down and be safe!