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Does this sound like too much cure

post #1 of 5
Thread Starter 

Does this sound like too much cure for the amount of pork belly?

 

                                             2 1/2 to 3 pound pork belly

                                             1 Cup kosher salt

                                              2 teaspoons pink curing salt such as Insta-Cure

                                              1/2 Cup brown sugar

                                              2 Tsp black pepper

It indicates that you would use all of the rub on the 3 pound piece of belly. I thought that 1/4 teaspoon of cure per 1 lb of meat  was what to go by.

post #2 of 5


Too much salt and too much cure. Maximum 3 % salt and .3% cure.

post #3 of 5
Thread Starter 
Thank you thatv is what prompted me to post this.
post #4 of 5
Good eye catching that.... Not too many folks will question "questionable" recipes they find...
post #5 of 5
Thread Starter 

Thanks, I always was  tuned into food safety," Keep it hot, Keep it cold or don't keep it at all" however the excellent information on this site about cures and their use has been a great help.

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