Excalibur’s recommendation is 2oz of Habanero powder to a 25 lb meat block.
Sounds like a good starting point. I have enough to make a 12.5 pound batch. I’ll try try one ounce.
How hot can it be???
Sorry for the redundancy, if this has already been discussed. I purchased a 9.79 lb. pork belly from Costco and used the Excalaber Dry Rub Bacon Cure. Doing the math, I only needed to use 230 grams. Rubbed about 75% on the meat side and 25% on the fat side. I cut it in half and had roughly two 5 pound slabs in two zip-lock bags.
Day 2-3, in the refrigerator, there was a little bit of liquid in the bags. Maybe a tablespoon or so. Day 6 there is none. I have been flipping them every day. The meat still looks fresh, like the day I put it in the bag, but I haven’t smelled it.
Is this normal with this rub? Everything I see online, shows a lot more liquid and darker meat. I plan on taking it out tonight and rinsing it. I’ll put it back in the refrigerator uncovered until tomorrow evening, then I’ll smoke it.
Should I check the salt flavor before or after I smoke it?
Thanks for all the help. It’s my first time making bacon.