<![CDATA[Curing bacon, wet cure]]>Got 50 lbs bacon, going to use Blue ribbon maple bacon wet cure. Recipe says 2# of cure per 100# bellies, but only 1 gal water, not enough water to cover bacon. Not sure how to adjust . Any suggestions. Curing bacon in sealable 5 gal buckets.

]]>https://waltonsdev.nodebb.com/topic/82/curing-bacon-wet-cureRSS for NodeThu, 10 Sep 2026 20:50:01 GMTSat, 27 Aug 2016 16:50:22 GMT60<![CDATA[Reply to Curing bacon, wet cure on Mon, 29 Aug 2016 18:53:56 GMT]]>hambone
I will go through and update our cure recipes with some more information to help make this a little more clear.
That instruction is really better suited for injecting bacon.
If you want to submerge, soak, and brine the bacon with a cover brine, we recommend using 1 lb of cure per 1 gallon of water for that cover solution.

Let me know if I can help out any more!

]]>https://waltonsdev.nodebb.com/post/304https://waltonsdev.nodebb.com/post/304Mon, 29 Aug 2016 18:53:56 GMT