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  1. B

    First time wet curing pork belly

    Yeah I will definitely try that on my next go!
  2. B

    First time wet curing pork belly

    Yeah I guess if I used 1 gallon of water with an 8.5 pound belly 1 heaping tablespoon of cure would work perfectly! Thank you!
  3. B

    First time wet curing pork belly

    So my cure percentage is 0.0025 % per 1000grams?
  4. B

    First time wet curing pork belly

    OHHHH okay duh sorry thanks!!
  5. B

    First time wet curing pork belly

    Thanks! Now I will just need to figure out the salt amount🤣
  6. B

    First time wet curing pork belly

    Thanks! I’ll check it out for sure! Might make it easier!
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    First time wet curing pork belly

    Okay I’m just trying to calculate this now. If my total weight is 20.997 pounds, my cure #1 would be equal to 5.24…but I’m not sure if that means it’s 5.25 tsps or table spoons or what.. and then for regular salt my number is 31.4955…again not sure what the measurement would be I appreciate...
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    First time wet curing pork belly

    Ok, so I would change my weight up still, but again, is there a specific amount of water needed based on w hmmm okay! Thanks for the advice! I appreciate it!! I’m going to try this out soon!
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    First time wet curing pork belly

    okay okay that makes way more sense now! So is there a rough number for how much water people usually use? Or is it just up to me? Like if I used 1.5 gallons (12 pounds - 8 pounds per gallon) then I would add the 12 pounds to my 8.48 pounds of meat, equalling 20.48 pounds so like 4 tsps of...
  10. B

    First time wet curing pork belly

    okay okay that makes way more sense now! So is there a rough number for how much water people usually use? Or is it just up to me? Like if I used 1.5 gallons (12 pounds - 8 pounds per gallon) then I would add the 12 pounds to my 8.48 pounds of meat, equalling 20.48 pounds so like 4 tsps of...
  11. B

    First time wet curing pork belly

    Hey everyone, I’m not sure if there is already a post out there, but I was wondering if anyone can help me out here. I currently have a slap of pork belly about an inch and a half thick weighing 8.48 pounds. I have pink curing salt (Hoosier Hill Farm Prague powder #1). My concern is that on...
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