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Cure Distrubition

post #1 of 2
Thread Starter 

Could someone share how they distribute cure#1 evenly over a large piece of meat.  One teaspoon over a 5 pound pork belly, both sides and edges, seems a bit impossible.  Could I dilute the cure in a small amount water then brush on?  If mixed with other spices; my experience is all of the spices never stick to the meat. The spices aren't as critical and the cure. Am I being to paranoid about this. 

post #2 of 2
Yes you can dilute it a bit in liquid, but honestly I don't. I mix the cure with my run and spread evenly. Then I put the belly into a plastic zip lock. Liquid will form so daily massage the meat in the bag and flip over. This will ensure the cure gets evenly distributed into the meat. Since it sounds like you are dry curing make sure to weigh the meat and the cure to get the accurate amounts. I recommend using Digging dog farms cure calculator.

http://www.smokingmeatforums.com/t/236348/rubbed-the-belly-its-bacon-time
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