Ok, I do have a concern with the recipe that I have used to cure my pork belly. At first there was liquids coming out of the belly but it seems to have absorbed back into the meat, and there is no liquid in the bag now. Is this a problem? Also,I was confident at first with the recipe I used but now I have some doubts as it did not seem to be enough rub to put on the meat.
1040 gram pork belly
16 grams salt
8 grams brown sugar
2 grams insta cure #1 (6.25%)
According to my calculations, works out to 116.79 PPM
But I left the skin on. I read somewhere on this forum that we should reduce the cure by 10% if we leave the skin on.
So really the PPM 129.42?
Does anyone see any concerns with this? Because it gets a little confusing when talking dry cure vs brine.
Edited by Skandic - 1/6/15 at 2:21pm