I think you may have gone a little light on the pink salt. My conversion table indicates for 10 pounds of belly you should have about 4.5 tsp of cure. Salt is ok, but unless you want a sweeter flavor, cut the sugar to 1/2 cup for 10 pounds
HI - this is kind of a long story (maybe Tee Square or Hub can chime in here). The last time I made this I used 2 tsp of pink salt per 5 lbs of meat and it created quite a lengthy thread on this site - the OVERWHELMING consensus was that the FDA recommends what translates to 1 tsp per 5 pounds of meat for a dry cure and more for a "brine" or wet cure.
The recipe I used is from Steven Raichlen's BBQ Bible. He calls for 2 tsp per 5 pounds of meat which is what I followed last time.
I guess my thought here is that I would align with the FDA but also that you probably really don't need any cure as long as you are not going to keep it for an extended period of time. There are several options in the market for uncured bacon.
Just my thoughts - maybe someone else can chime in on this one.