Originally Posted by Fat Woody
Basic ratio for a dry cure is 2 parts salt to 1 part sugar plus 10% of the combined salt/sugar weight of pink salt.
I use this basic dry cure all the time for bacon (Ruhlman's):
1 lb. kosher salt
8 oz. table sugar or brown sugar
2 oz. (10 teaspoons) pink salt
I like mine with a heavy dose of black pepper, so to this I will add a 2-3 tbsp. of fresh coarse grind black pepper.
I've made this before and it was WAY too salty for my liking. I wouldn't cut back on the pink salt, but perhaps the kosher next time.