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Oops! To much tender quick!
I accidentally used a full cup of tenderquick instead of a 1/2 cup for my 10 lb pork belly. I assume it will be too salty. Can I just soak in longer at the end of the curing period to lessen the saltiness? Can I shorten the curing period? Any thought would be greatly appreciated.- Pat Shriver
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- Forum: Bacon
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