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%.
Previous Podcast: Bacon California
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Do you, or anyone else for that matter, recall a podcast episode where you discussed some new pork laws pertaining to California? I think it may have had to do with Cali banning the butcher of pork that didn’t originate in Cali, or maybe it was banning the export of pork that was butchered in Cali? I don’t recall but I do believe we may be seeing the result of that decision, if it did go into affect, coupled with ridiculous trucking/fuel costs.
Matt W.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
RafterW ya it had to with how the pigs were housed.
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RafterW I could be wrong but i think the episode we were talking about, of at least the one I can remember right now was Massachusetts not California. Obviously I could be wrong though, 2 years if podcasts and my brain isn’t the best could easily lead me to misremember!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Good article about the Cali closing and the ones to come in the very near future.
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Not good for the pork economy on the west coast.
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RafterW yes, I remember reading about it all somewhere.
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