Okay, I cured a piece of belly using pops brine but when I measured the cure #1 i used a LEVEL Tablespoon, measuring spoon.The way I have always measured ingredients by volume. I just realized that Pop's is calling for a HEAPING tablespoon. Now I am confused. I am a baker by training and we deal in precise measurements (a good thing I think in dealing with cure salts, too)
So when this recipe calls for a heaping tablespoon did he use the flatware, eating kind (because they actually vary in sizes) or the measuring spoon kind (either way it seems terribly accurate).
Second is the bacon I already cured for 11 days and smoked, safe to eat if I only used a level Tablespoon measure?
I have cooked about a third of the three pounds cured. my only taste issue is it seems a bit too sweet and not salty enough (I used a measurement of salt near his lower range (1/3 to 1 c) for fear it might come out too salty.
I was rechecking the recipe because I have about 5 lbs of belly to start to cure tonight.
I'd try the dry cure again but my scale starts at 2g and does not do partial grams (3.25g etc) and the whole accuracy thing makes me worry over screwing up the cure amount and I cold smoke.
Thanks in advance. You guys are so knowledgeable and patient.
So when this recipe calls for a heaping tablespoon did he use the flatware, eating kind (because they actually vary in sizes) or the measuring spoon kind (either way it seems terribly accurate).
Second is the bacon I already cured for 11 days and smoked, safe to eat if I only used a level Tablespoon measure?
I have cooked about a third of the three pounds cured. my only taste issue is it seems a bit too sweet and not salty enough (I used a measurement of salt near his lower range (1/3 to 1 c) for fear it might come out too salty.
I was rechecking the recipe because I have about 5 lbs of belly to start to cure tonight.
I'd try the dry cure again but my scale starts at 2g and does not do partial grams (3.25g etc) and the whole accuracy thing makes me worry over screwing up the cure amount and I cold smoke.
Thanks in advance. You guys are so knowledgeable and patient.
