ok so im reading up on bacon and brining in the " Home production of Quality meats and sausages" book and i find that it talks about brining bacon in a 600 SAL which is 1 gal of water,1.6lb salt,4.2 oz cure #1 and 1.5 oz sugar. then it goes on to give a recipe for
Bacon- Brine Cured
1 gallon of 600 SAL Brine,
81 g cure #1(13 1/2 tsp)
bacon slabs (11 lbs)
what am i misunderstanding here by my calculations the "SAL Brine " has 13 1/2 tsp of cure in it already
then they want you to add another 13 1/2 tsp of cure?????
for any one haaving the same book my info comes from pages
page 474 (60 deg SAL recipe)
page 478(tsp of cure #1 for a 60 deg SAL)
page 491 for recipe
just trying to understand things
Bacon- Brine Cured
1 gallon of 600 SAL Brine,
81 g cure #1(13 1/2 tsp)
bacon slabs (11 lbs)
what am i misunderstanding here by my calculations the "SAL Brine " has 13 1/2 tsp of cure in it already
then they want you to add another 13 1/2 tsp of cure?????
for any one haaving the same book my info comes from pages
page 474 (60 deg SAL recipe)
page 478(tsp of cure #1 for a 60 deg SAL)
page 491 for recipe
just trying to understand things