In the process of curing 20 lbs of belly for smoking bacon.
I found this recipe @ Amazingribs.com
Maple Bacon with Prague powder #1
Time. 2 hours prep, seven days of curing, 2 hours of smoking.
Makes. About 25 thick slices
1 pound of pork belly
1 1/2 teaspoons Morton's kosher salt
1/2 teaspoon Prague powder #1
1 1/2 teaspoons ground black pepper
1 tablespoon dark brown sugar
3 tablespoons Grade B maple syrup
1/4 cup water
For 20 lbs I used 10 teaspoons of Prague Powder #1 per the recipe instructions.
.5tsp X 20lbs = 10tsp
After doing further research I've found that you are only supposed to use 1 tsp per 5lbs of meat which is leading me to believe I have used WAAAAAYYYY too much cure.
Is it a foregone conclusion that I should toss $80 of pork belly in the trash?
Thoughts / In-site?
Thanks in advance