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%.
Bob Stehlik Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans last edited by
PapaSop Looks real good(the bacon not the finger).
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
PapaSop hot dam, congrats
PapaSop nice job on the bacon. One question tho, whoever finds part of your finger in their bacon, do they get a prize?
Lol. No worries there. All cleaned up.
wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
PapaSop Bacon looks delicious. Bet that dinner sing a little. Glad it wasn’t any worse.
PapaSop Nice work! I’m glad to see that you’ve got a method found that works for you!
I’ve started to read maybe a quarter or a third of this thread.
I’ve done over 55 pounds of Duroc pork bellies starting in January of this year in a wet (not injected ) cure and I’ve not had a single bad comment, on the contrary quite the opposite.
I now have 2 whole Berkshires bellies and 1 and a half Duroc pork bellies in a brine now.
I always wanted to do a dry bring bacon, BUT AFTER READING THIS early on for a bit, I think I’ll stick to my tried and true !
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
PapaSop bacon looks great. Congrats
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
PapaSop thats a perfect picture right there.