I decieded to try making bacon for the 1st time. I bought 8.5# of pork bellies and got some "pink salt" thrown in by asking the Butcher as they do not sell it (but they had some for their own use). I had him check the percent on the "pink Salt" and he said it showed as 2%. I had looked up a few differnt recipes online and ratios but most were quoting 6.5% being added as 1/8 weight to the Kosher salt (i.e. 2 oz to 1 pound). I used this same ratio even though the percent was said to be lower as I did not want to take a chance he was reading it wrong. The question/issue is when I was adding brown sugar I remembered it as equal parts salt mix and sugar but I have seen since then it should be more like 1/2 sugar to salt. I also have maple in with some above this ratio so its like 1/4 cup salt mix, 1/4 cup sugar and 1/8 maple surup. I did 4 slightly different versions using golden brown sugar in 2 and dark brown in two with one each having the maple surup. I'm seeing the cure is working (water is coming out) but I'm wondering if this will turn out ok (a bit to sweet is not too bad to me). Not having done this before its hard to tell when it is firm enough. I might have used to much cure mix as I was having a hard time finding a good per pound ratio. It was about 3/8 - 1/2 cup per 2 pound section (being 1/4~or so cup of salt mix to 1/4 cup sugar). I know at this point I'm probably going to just have to hope for the best. If I used to much salt would it be better to stop the cure after 5 days (as some people do) or wait a whole week. Or would you try cutting off a piece at 5 days and see how it frys up and go from there? Thanks for any advice. FYI I plan to try to cold smoke.