Neat calculator for curing bacon and other items

tarheelmatt

I bought a small piece of belly to try some homemade bacon.  I found it very difficult to find a ratio of what to use for bellies that are not 5lbs.  I came across THIS calculator to help with the ratios.  I believe I have around a 2.5lb-3lb belly to work with.  

Now, for those that are experienced.  Would it be best to measure each item individually, or go based on the Ruhlman's basic cure that indicates mix all together (salt, sugar, #1 curing) and use when needed?  

http://www.diggingdogfarm.com/page2.html

tarheelmatt

Ahh... Came across the calculator and didn't search here first.  Some already know about this calculator.  For those that do not, it's a neat tool.