[Chainsaw13]

I have no clue how long you would cure individual slices. Like Brad says, using too much salt would make them inedible, but you need enough to make sure it does its job.

When I cure a slab (usually 3-4lbs each piece), I use a mix of salt, pink salt, dextrose and regular sugar). I put each piece in it's own ziploc bag, add 1/4 cup of my cure mix, make sure it's evenly coated, zip up the bag and put into the fridge for 7-9 days depending upon the thickness. Here's where my method really deviates from Brad's, I don't drain off any of the liquid during the curing process. It helps promote the cure doing it's necessary action to get all the way into the meat. Every day I flip the bags to make sure the cure gets to all sides. Once cured, rinse the cure off, pat dry and then into the smoker @ 180F with about 2-2.5hours of smoke and pull it once the IT reaches 152F. Slice, package, fry up and eat.