Salt Question

Discussion in 'Bacon' started by chopz1, Oct 25, 2015.

  1. 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?
  2. smokin phil

    smokin phil Smoking Fanatic

    Last edited: Jul 25, 2016
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

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

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