1.75 lbs lean pork class i no more than 10% fat 1 lb pork class ii, no more than 30% fat 1.25 lbs beef class i or ii, no more than 10% - 30% fat 1 lb back fat or pork belly 30 g kosher salt 5 g cure #1 5 g black pepper coarsely ground 5 g garlic 1.25 g coriander 2.5 g paprika 4 g ma