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Using brinometer

post #1 of 2
Thread Starter 
I wet cure pork bellies for bacon. I am using a brink meter to set the salt content in the brine. Normally I use between 40 and 60 on the reading. Alice from cure1 and other spices. I notice that the salt content suggested in Pops Brine is very low as is the cure. Does anyone use the Brinometer and am I doing anything wrong. I normally leave the belly in the brine for 3 days with good results after smoking.
post #2 of 2

I usually cure my bellies 6 or 7 days.  But in general, I am not clear on what exactly you are asking. If it is turning out as expected and you like it, what is your concern?

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