- Sep 1, 2015
- 2
- 10
I do not have a scale,I have approximately 5 lbs of pork belly and picked up ready cure from butcher,I need a simple estimate of how much to use and what needs to be added.I have been on internet all morning with no clear objectives or rather easy instructions on how to go about this.I am Canadian and also not familiar with metric .Thank you,I hope this works because my pork belly will not last another day or two in fridge.