Reducing Amount of Cure From "Pop's" Recipe. Need Advice.

Discussion in 'Smoking Bacon' started by gretscher, May 17, 2012.

  1. I see "Pop's" recipe for curing bacon. Calls for 1 tbsp cure no. 1 pink salt for 1 gallon of water.

    My question is that 1 gallon is way too much curing liquid for me to use because I am experimenting with a small amount of pork belly so do I just use half a tbsp of Pink Salt since I am halving the amount of cure and water?  In other words is it just a proportional amount, i.e, I cut in half the recipe therefore I cut in half the Pink Salt Cure or is it more complicated than this?
     

    Just wanna make sure I do this right and the safe way.



    Thanks,

    James
     
  2. chefrob

    chefrob Master of the Pit OTBS Member

    az
    if you keep things porportional you should be fine.
     
  3. Thanks for the input chefrob. I made way too much liquid because the recipe really is for 5 lbs and I have 2.  So next time I'll keep it proportional and make it for 2 lbs or whatever I use or I'll just smoke 5 lbs and leave it at that.  If I really like how it turned out then I'll do 5 lbs so I can enjoy as much of it as I can with only smoking once.  
     

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