This is a dry cure that can be used on about five pounds of pork bellies or fish such as salmon. Read more about making bacon in Mike Stines' article here.
2 1/4 tablespoons (1.3 ounces or 37 grams) coarse kosher salt
1 1/2 tablespoons granulated sugar
1 level teaspoon pink salt
Combine all the ingredients in a small mixing bowl. This cure will keep, covered, for several months.