Dry-curing pork belly with Prague Powder #1

[mowin]

I use this to calculate my dry brine.
http://www.diggingdogfarm.com/page2.html

 

[thirdeye]

I use this to calculate my dry brine.
http://www.diggingdogfarm.com/page2.html

You can also use Martin's calculator for making a curing brine. In the box that is labeled 'Weight of Meat in Grams', enter the weight of the meat + the weight of water (still in grams), giving you a total weight in the bucket.