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My bacon was a little salty. Even after soaking it for 2 hours. But everyone thought it was good, I have a new batch curing right now. Trying a different recipe. -
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New to this forum
I have been smoking on stick smokers for 35 years. Started using pellet smokers around 2 and 1/2 years ago. I was searching for a curing salt chart, salt to pounds of meat and this site came up with a chart. I printed out the chart. I have 10 lbs. of pork belly that I started curing this...
