What is the best method for using this cure? The directions seem pretty vague, other than it says 2lbs will cure 100lbs of bellies. Is this cure supposed to be used as a brine/pickling solution? I’ve watched the video where Austin and Jon inject it into a belly. Thanks for any help you can provide.
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
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!
So is it OK to use 1 lbs of cure and 1 gallon of water for only 25 lbs of meat?
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.