- Nov 25, 2017
- 14
- 2
I'm curing and making my own bacon using the dry brine method for the first time and I think I messed up. My pork belly was 11.22lbs that I cut in half for easier handling. My dry brine recipe is:
2lbs dark brown sugar
1.25lbs salt
2 tablespoons pink curing salt
3 tablespoons pepper
I know that 1tbs of pink salt per 5lbs isn't bad, but during the brine process I would pour out the liquid and add in more brine for the first few days. I ran low on brine so I made up another batch exactly like the first and used that as well. Now I'm thinking that's where I messed up as I was thinking that the amount of curing salt was proportional to the amount of dry brine I was making and now I'm seeing that it's used in those amounts per pound of meat so in doing this I put the meat in contact with double the amount of curing salt that I should have?
Today I rinsed it and soaked it in cold water for an hour and it's drying in my fridge and I had planned on smoking it tomorrow. Now I'm wondering if I should toss it. If anyone with experience can chime in I'd greatly appreciate it.
Thanks
2lbs dark brown sugar
1.25lbs salt
2 tablespoons pink curing salt
3 tablespoons pepper
I know that 1tbs of pink salt per 5lbs isn't bad, but during the brine process I would pour out the liquid and add in more brine for the first few days. I ran low on brine so I made up another batch exactly like the first and used that as well. Now I'm thinking that's where I messed up as I was thinking that the amount of curing salt was proportional to the amount of dry brine I was making and now I'm seeing that it's used in those amounts per pound of meat so in doing this I put the meat in contact with double the amount of curing salt that I should have?
Today I rinsed it and soaked it in cold water for an hour and it's drying in my fridge and I had planned on smoking it tomorrow. Now I'm wondering if I should toss it. If anyone with experience can chime in I'd greatly appreciate it.
Thanks