Recent content by malexassey

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  1. M

    Minimum salt% in pork loin?

    Thanks so much! Really useful info, I just kind of threw everything together based on the first thing I found. Think I'll go for a wet brine next time anyway as that seems to be more common for this cut. So for dry brines - is the amount of cure you use only dependent on the weight of the...
  2. M

    Minimum salt% in pork loin?

    Sorry yes I meant NaNO2! Thanks
  3. M

    Minimum salt% in pork loin?

    Haha yeah don't think 60g would be particularly good for you! The recipe was for making a large batch of cure for future use, I only used about 27g of that 660g blend I described above for my piece of meat.
  4. M

    Minimum salt% in pork loin?

    First time attempting homemade bacon! I used a piece of skin on pork loin but followed a recipe for a pork belly. Recipe called for prep of a bulk cure mix - 400g salt. 200g sugar. 60g pink curing salt (6.25% NaNO3). I then weighed my meat and calculated 2.5% of this weight and used this value...