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Salt Question

post #1 of 3
Thread Starter 
Made my first bacon using Ruhlman's dry cure recipe. His ratio for salt was 2.5% to the weight of the meat. I found it just a bit more salty than I'd prefer.

My question is, can I decrease the salt to meat ratio to 2.0% safely if I maintain the same amount of instacure #1?
post #2 of 3
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Edited by Smokin Phil - 7/25/16 at 1:19pm
post #3 of 3
Quote:
Originally Posted by chopz1 View Post

Made my first bacon using Ruhlman's dry cure recipe. His ratio for salt was 2.5% to the weight of the meat. I found it just a bit more salty than I'd prefer.

My question is, can I decrease the salt to meat ratio to 2.0% safely if I maintain the same amount of instacure #1?

most definitely.. you could eliminate the salt altogether if you wanted to ...
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