<![CDATA[Maple bacon]]>I am making 25 lbs of blue ribbon bacon so I cut the recipie in 4. Only problem is that there isn’t enough brine to cover all the pork. Should I add more water or both seasoning and water? Thanks

]]>https://waltonsdev.nodebb.com/topic/231/maple-baconRSS for NodeFri, 11 Sep 2026 15:40:09 GMTTue, 25 Apr 2017 02:05:05 GMT60<![CDATA[Reply to Maple bacon on Tue, 25 Apr 2017 03:29:12 GMT]]>joshua425
Yes. Only a certain amount of brine can soak into the meat, so as long as the ratio is right, you’ll end up with a properly cured bacon when it’s all said and done. The ratio is more important than the amount of cover brine.

]]>https://waltonsdev.nodebb.com/post/653https://waltonsdev.nodebb.com/post/653Tue, 25 Apr 2017 03:29:12 GMT<![CDATA[Reply to Maple bacon on Tue, 25 Apr 2017 03:02:04 GMT]]>So is it OK to use 1 lbs of cure and 1 gallon of water for only 25 lbs of meat?

]]>https://waltonsdev.nodebb.com/post/652https://waltonsdev.nodebb.com/post/652Tue, 25 Apr 2017 03:02:04 GMT<![CDATA[Reply to Maple bacon on Tue, 25 Apr 2017 02:41:22 GMT]]>joshua425
You should use 1 gallon of water to 1lb of cure for the cover solution​. So if you need another 1.5 gallon of water to cover it, mix that water with 1.5 lb if cure. An equal ratio is used, gallons of water to pounds of cure.

If you need further help, let me know!

Good luck and hope it turns out great!

]]>https://waltonsdev.nodebb.com/post/651https://waltonsdev.nodebb.com/post/651Tue, 25 Apr 2017 02:41:22 GMT