Recent content by Ken Porter

Thank you...

Thanks for the advice. I went ahead and mixed the extra curing salt with water, then put equal amounts on all four pork bellies. Since I had only begun the curing process 2 days earlier, I am going to add a few extra days to my curing time. I have read some posts here that mention they had to...

@tropics....Can I just make a new batch of dry cure, wash and dry the pork bellies, and re-apply the new dry cure for an extra few days to get on the correct path?

making bacon....38 degree temp.....started Saturday

@tropics...Thank you. For my current 17 pound batch, that means 19.21 total grams of curing salt, which is 4.57 teaspoons. If I only used 1/8 teaspoon per pound (Total 2-1/2 teaspoons)on my current batch, will it turn out safely?

Having just started the bacon making process, I tried to find a consistent recommended amount of curing salt to use. I finally settled on 1/8 teaspoon per pound for a dry cure. I made one batch of cure with 2 cups of brown sugar and 1-1/4 cups of salt, and a few other flavor items. I ended up...

The information on how much curing salt is quite varied for such an important ingredient. I ultimately used 1/8 teaspoon per pound in my cure of 2 cups brown sugar and 1-1/4 cups salt, along with other taste ingredients. Will 1/8 teaspoon per pound be a safe cure after 7 days refrigerated. 2-1/4...