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  1. 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
    • Thread
    • back bacon bacon cure cure #1 cure #2 english pork pork bacon pork loin pork loin bacon
    • Replies: 14
    • Forum: Food Safety
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