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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...- malexassey
- Post #9
- Forum: Food Safety
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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.- malexassey
- Post #7
- Forum: Food Safety
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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...- malexassey
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- back bacon bacon cure cure #1 cure #2 english pork pork bacon pork loin pork loin bacon
- Replies: 14
- Forum: Food Safety
