Been curing a lot of bacon recently, enjoying the process.
Lot of recipies don't go into expert levels of detail though. Specifically about using pink curing salt and proportions.
looking back on my recipes I realize I have a little discrepency in my cures and hoping I haven't added too much.
These cures are for about 10 lbs. pork bellies.
Latest recipe had 1 1/3 pink curing salt to 1/2 cup kosher salt.
and another had 1 1/3 tbs to 1 cup kosher salt.
Recipes include sugar and other flavors, but it's the curing salt I'm worried about and using too much.
Any thoughts?
Lot of recipies don't go into expert levels of detail though. Specifically about using pink curing salt and proportions.
looking back on my recipes I realize I have a little discrepency in my cures and hoping I haven't added too much.
These cures are for about 10 lbs. pork bellies.
Latest recipe had 1 1/3 pink curing salt to 1/2 cup kosher salt.
and another had 1 1/3 tbs to 1 cup kosher salt.
Recipes include sugar and other flavors, but it's the curing salt I'm worried about and using too much.
Any thoughts?