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I bought some fancy Kurabota belly & dry cured some and brine cured some...the dry came out nice and firm but the brine cured is still kinda limp..... is that the norm for wet cured?
Thanks...
Waikoloa Tom
Found some of the Sugar/Smoke cure here on the Big Island.... I've got 3.35 lbs of pork belly ready for cure...Morton's label instructs to use 1/2 oz. per pound of meat... inside the package is a spice packet which one mixes into the cure at a ratio of 1 1/4 tsp.to the cup of cure. No problem...