Basic Dry Cure
1 lb. (450g) kosher salt
8 oz. (225g) sugar
2 oz. (50g) pink curing saltBasic Bacon
3-5 lbs. (1.5-2.25 kg) slab pork belly, skin on
1/4 cup (50g) Basic Dry Cure
As you can see, you'll be making a lot more Basic Dry Cure than you'll need for one piece of bacon, but you'll be doing this more than once anyway.
From the amazing book, Charcuterie