Bacon cure question

[processhead]

I will mention that it is easier to get consistent results by weighing dry ingredients instead of measuring by tablespoons and teaspoons.
One thing to do is cut a small piece of the belly after curing it and fry it to see how salty it is. If it is too salty you can soak in water to remove some of the salt before smoking.

[dewayne5565]

Perfect…and I do weigh my ingredients…my son actually got me doing that…pretty significant difference. Thanks for the help…starting the process today. I will let you know how it turns out.

[dewayne5565]

GWG8541 Thank you sir for the response. I believe I am ready to give this a shot!

[processhead]

dewayne5565 said in Bacon cure question:

GWG8541 Thank you sir for the response. I believe I am ready to give this a shot!

There is a lot of good information here on dry curing bacon. Do some searches on " equalization dry curing"

[gus4416]

I would think 3 teaspoons is to much pink salt

[alanburkholder]

After my first batch was too salty, I’ve said never again… I take a sampling and cook it on the stove, post rinse, prior to smoking. If it’s still too salty, rinse, rinse repeat.

[processhead]

gus4416 said in Bacon cure question:

I would think 3 teaspoons is to much pink salt

I think you are correct, Sir. Good catch.
The conversion chart shows 1 1/4 tsp or (.2 oz / 5 g) for 5 lbs of meat.

[GWG8541]

processhead gus4416 dewayne5565 he had 2 tsp in his recipe not 3, but for that small of a meat block it still might be a little high especially with 1/3 of a cup of sea salt.

[processhead]

GWG8541 said in Bacon cure question:

processhead gus4416 dewayne5565 he had 2 tsp in his recipe not 3, but for that small of a meat block it still might be a little high especially with 1/3 of a cup of sea salt.

My bacon dry cure calculator calls for 50 grams of salt for a 5 lb belly. 1/3 cup is almost twice as much salt.

[mrobisr]

If you use a percentage of salt in relation to your meat it will never be too salty even if you leave in the cure for years. So in my case I put 2% salt to my pork belly, some like less or more, but once you figure out your sweet spot it will be perfect every time with no soaking or pre-tasting required. As processhead noted that’s too much salt for sure. 2% is 45 grams and 2.25% is 50 grams. 1/3 cup is approximately 91 grams which is almost double at 4%. For reference most dry cured meat is only 3%.