Recent content by malexassey

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. M

    Minimum salt% in pork loin?

    Thanks so much! Really useful info, I just kind of threw everything together based on the first thing I found. Think I'll go for a wet brine next time anyway as that seems to be more common for this cut. So for dry brines - is the amount of cure you use only dependent on the weight of the...
  2. M

    Minimum salt% in pork loin?

    Sorry yes I meant NaNO2! Thanks
  3. M

    Minimum salt% in pork loin?

    Haha yeah don't think 60g would be particularly good for you! The recipe was for making a large batch of cure for future use, I only used about 27g of that 660g blend I described above for my piece of meat.
  4. M

    Minimum salt% in pork loin?

    First time attempting homemade bacon! I used a piece of skin on pork loin but followed a recipe for a pork belly. Recipe called for prep of a bulk cure mix - 400g salt. 200g sugar. 60g pink curing salt (6.25% NaNO3). I then weighed my meat and calculated 2.5% of this weight and used this value...
    • malexassey
    • Thread
    • back bacon bacon cure cure #1 cure #2 english pork pork bacon pork loin pork loin bacon
    • Replies: 14
    • Forum: Food Safety
See more
Top Bottom
Back
Clicky