I just made a cure for some pork belly and put it on and its sitting in the fridge but one thing i noticed was i didn't use all of the cure. So my cure consisted of 1/2 cup brown sugar, 1/2 cup kosher salt with a little cloves and i used 2.5 tsp of curing salt. My pork is 7lbs.
Now i've read after the fact that the standard seems to be 1 tsp per five pounds so it looks like i've used more than i need to but my question is this.
I never used the entirety of my rub, in fact there was quite a bit left over. Do you guys use all of your rub? If not, will the fact that some of the pink salt will be left over affect the finished product, like if i used the correct amount of salt in my cure but didn't end up using the entire mixture will that have a negative affect on the bacon?
Thanks.
Now i've read after the fact that the standard seems to be 1 tsp per five pounds so it looks like i've used more than i need to but my question is this.
I never used the entirety of my rub, in fact there was quite a bit left over. Do you guys use all of your rub? If not, will the fact that some of the pink salt will be left over affect the finished product, like if i used the correct amount of salt in my cure but didn't end up using the entire mixture will that have a negative affect on the bacon?
Thanks.