Pops brine bacon test

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cluckinchicken6

Fire Starter
Original poster
Nov 3, 2016
47
17
Texas
Alright guys I know this seems like a weird question I had used this brine before and it turned out pretty well but this time I decided to go for bulk and bought 2 full bellies equaling out to around 22 pounds so .I ended up with too much bacon not enough pot and had to recover my tamale pot which is larger in volume but wider than my skinny pot I had cut each bellies in half and to get them all to be completely submerged. The only thing is due to my tamale pot being wider I had to make up for that by making 3 gallons of The pops brine as per recipe including 3 tablespoons of cure. It seemed like this was too much due to the bacon calculator showing I only needed about half this to ensure a full cure. I'm thinking that I ruined this bacon already is there a difference in cure ratio for a dry cure vs wet cure? And is there any master bacon makers that can tell me I didn't over cure this bacon?
 
Pops brine was tested to be effective and what you did is fine. When using the calculator for dry cure, you use just the weight of the meat. For brine curing, you add the weight of meat and the water to find how much cure is needed. Sounds like you just put the belly weight in the calc...JJ
 
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