Applying Kosher Salt and Curing Salt

Discussion in 'Smoking Bacon' started by stannc, Jul 22, 2014.

  1. stannc

    stannc Newbie

    Wish I'd found this forum yesterday, but...

    I started w/ 3lbs pork belly and covered it in a mix of 1 cup kosher salt, 1/2 brown sugar, pepper, and 1 teaspoon of curing salt #1. (Maybe too much curing salt?)

    I figured out that that was way too much salt so I rinsed everything off after about 16 hrs in the fridge. 

    Now I re-made and re-applied the rub with 1/4 cup kosher salt, 1/4 cup brown sugar, pepper and a little less than 1 teaspoon of curing salt.  

    Have I used way too much salt and or curing salt? What to do now?
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Can you weigh out approx. 1/4 cup of the same salt you used.... Should be about 2-3% of the belly weight for a "pretty close" to the right amount of salt.... Put in a zip bag for 8-10 days or longer, in the refer.... turning every day or two for a homogenized "brining"....

    3# = 48 oz. so... 1 to 1 1/2 oz. salt should do it... I recommend a grams scale if you are going to get serious about curing... 2 actually.... one that weighs up to 20-40 #'s and one that weighs up to 1# ..... Using grams measurements makes life a lot easier and a lot more accurate....

    If the salt was way too much, soak in cold water for several hours.... change water and repeat...
  3. stannc

    stannc Newbie

    Thank you. Im just worried I may have made the issue worse washing off and re-adding the curing salt

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