Bacon salt content question

[SmokinEdge]

I found a comment by Rytek Kutas in his book that states there is enough salt in cure #1 alone to safely process meat.
I found that 0.25% salt is a bit flat for my taste. 0.5% to 1.0% is my flavor range.
Sausage is fine at 0.5% because you can mix in a lot of spices for flavor.
Bacon and loin needs closer to 1% for my taste.

I put all my dry rub, including the cure, through a blade style coffee grinder to make a uniform dust.

Good information right there. Not sure that I agree with Kutas, but I’m on board with the rest.

 

[JIMSMOKES]

I would give 1% a try. Not sure how you feel about sugar but around .75% will balance the salt and make it taste more sweet savory than salt forward.

If that doesn’t work you can lower salt more, cure 1 can be lowered a smidge too. I don’t do any curing below 1% but I know John, @noboundaries does and is successful and happy with his finished product. Maybe he will chime in. Also if you end up below 1% salt it may worth a try to use JC’s method of 10% water of meat weight. This way you dissolve the lower salt and potentially get more even coverage in the bag.

Sorry I fergot to add the last batch was 1% sugar. These were my numbers. PB=belly PL=loin

 

[SmokinEdge]

Sorry I fergot to add the last batch was 1% sugar. These were my numbers. PB=belly PL=loin
View attachment 716996

Keep sugar the same and drop salt to 1% on DD calculator. Let’s try that.