Hi everyone. I have been using pop's brine to make bacon and I have been very happy with it so far. However, the last time I made the cure, after my curing time ( I believe it was about 21 days), the cure became kind of a gel, and it was a mess to clean up.
I was going to try a dry cure this time, and I found one on here by Navigator that I liked:
My butcher ran out of pork bellies, so I decided I would try some canadian bacon with a pork tenderloin I had left over.
When I measured the meat, it was 605 grams. the calculators I used from the post above came back with 1.94 gm of cure #1, 13 gm salt, and 9.07 gm sugar.
When I mixed this up it barely covered the bottom of the container I was using.
This did not seem like it would be enough to cure the meat, especially if followed the instructions above and split the cure into 1/3's.
Any guidance, suggestions?
Thanks in advance!