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  1. chickenwing

    Curing Salt Question

    Greetings I've been curing a 8.69lb pork belly for the last 12 days using the below recipe. Was planning to smoke it today. https://www.smokingmeatforums.com/ams/making-bacon.9799/ I used the full strength brine but doubled it as I need two gallons of water to cover my pork belly in my curing...
    • chickenwing
    • Thread
    • pork belly bacon curing salt
    • Replies: 10
    • Forum: Pork
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