- Mar 6, 2012
- 3
- 10
Hi guys, I am Michael James and new to site, I live in NSW on the land, can anyone please tell me ratio of BRINE for bacon. I looked at the Calculator table and did not undestand a thing. I like wet curing using Kosher Salt, Sodium Nitrate, sugar, Mollases, Mustard, mapple Sydrup., if I have 1 kg Pork belly, all I need know is how much Salt, Sugar, Nitrate, Water to use?? Pls help
