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