Made some bacon by injecting the brine into the belly and it came out too salty again! Do these guys at Walton’s know what is TOO salty is? I think your so use to salt that your taste buds don’t notice. Never again will I inject my pork belly. Once it’s injected you can’t control the out come where as with dry brine ot wet brine you can by how long its in.

TinCupTom how many pounds of meat did you use to make all those?

ND Mike Sorry for your loss. It always so tough to loose a good friend and buddy.

Sell it and get a good old Weber kettle BBQ , you can’t make a silks purse out of a pigs ear.

processhead That makes sense to me, having a minimum and maximum salt that could be added to some much seasoning would be great. It would cheaper to ship too since spices weight much less than salt.

Lumberfish said in Seasoning & Additives 103 - The Importance of Salt:

How much salt is in your seasoning? Maybe you can give a percentage based on volume in a package. I’m asking because I’m finding some sausages taste more salty than others.

How much salt is in your seasoning? Maybe you can give a percentage based on volume in a package. I’m asking because I’m finding some sausages taste more salty than others.