Originally Posted by jeffro510
Hey fellas, I know this will make me look like the bacon dumbass I admittedly am, but I'd much rather look like a dumbass and be safe, than the alternative. I bought a 13.3 lb belly cut into 4. Didn't weigh the quarters after cutting them. Then rubbed the cure recipe below on the four pieces of belly and refrigerated, flipping daily. I did this after watching some YouTube videos and found the recipe on a website. Needless to say, I also did this prior to reading all the great info on this forum. I'll definitely go by one of the two or three bacon gurus formulas next time. I just hate to scrap this if I don't have to, with the current price of pork bellies.
13.3 pounds pork belly, skin on
1 cup kosher salt
8 teaspoons pink curing salt (6.25%)
1cup packed dark brown sugar
1 cup honey (preferably chestnut honey)
8 tablespoons red pepper flakes
8 tablespoons smoked sweet paprika
4 teaspoon cumin seeds
I left out the honey and cumin. My main concern after reading everything on the forum is the amount of cure and not weighing everything out precisely. Will this be safe to eat.
I appreciate the advice!
I don't Dry cure with pink salt---I use Tender Quick.
Until a Pink salt guru chimes in, I will say, I believe you are supposed to use 1 tsp of Cure #1 per every 5 pounds of meat.
You use 8 tsp, which would be enough for 40 pounds of meat. (3 times more than needed)
Doesn't look good to me, but like I said you should listen to some guys who Dry cure with Pink Salt, of which I am not one.