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Thank you all for your responses. This is the conversation I was hoping for when I posted. Overwhelming support for not scaling it, so that’s what I did. Dumped the brine and started over. Better safe than sorry. As someone mentioned, the brine is cheap. Pork bellies aren’t— around here at...

In what way was it presumptuous?

Half of what the recipe calls for, yes.

Thanks for your detailed response and for reading the situation so well. No disrespect was intended.

I wasn’t questioning his knowledge or ability. I was just surprised that with the forum as active as it is, there was so little response.

Thanks for the two replies. It’s not much to base a decision on. I expected more replies. Surely I’m not the only one wondering about this.

I wonder if I screwed up. This is the first time trying a brine cure for bacon. I only have a small chunk of belly and didn’t need a gallon of water to cover it, so I cut the recipe in half. I woke up early this morning thinking maybe I shouldn’t have done that and considered dumping it out...

I noticed everyone asking about cure#1. I’ve always used Tender Quick and cold smoked with no issues. Have most moved away from TQ to Cure#1?

Thank you! Bookmarked.

Thanks for the info! What temp do you bake at?

I didn’t see a cold smoking forum, so I hope this is the acceptable place for this. I’ve been researching and studying bacon cures, and I have a question I haven’t seen addressed. When using sugar, spices, syrup, etc in a dry cure, isn’t that flavor washed away if you rinse the belly to reduce...