I am about to try my first bacon and I purchased some supplies and an AMZNPS.
I purchased 2 - 1lb packages of Maple Sugar Cure from Butcher and Packer. I was wondering about doing a wet cure with it.
The website says
Complete-nothing to add. This cure is perfect for those that want a light maple sugar flavor and aroma in their product. This cure can be used for dry curing and for cover pickles that do not require over 7 days to cure. Use 1 pound of cure per 1 gallon of brine at 20% pump. For dry rub, use 1/2 pound per 25 pounds of meat. If used for cover pickling, use 2 pounds of cure per gallon.
So does that mean I use 1 or 2 whole pounds per 1 Gallon of water? What is 20% pump?
I've read with Pop's Brine Recipe that it does not matter how much meat you put into the brine, as long as it is covered. Do you think that would that apply here as well?
Also, I've read that you guys usually go 10 days in your brine and 1 day for drying and pellicle forming. Should I only go 7 days with this product? Should I not use this product for bacon?
I emailed the company, but I thought I'd ask you guys because you're all pretty sharp about this stuff.
Thanks for the help. I just don't want to ruin the fresh bellies I procured from the university around here.