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

post #1 of 3
Thread Starter 

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

post #2 of 3

if you keep things porportional you should be fine.

post #3 of 3
Thread Starter 

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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