- Oct 9, 2016
- 26
- 10
Hi all,
I've got a question on curing bacon.
For the first time, I'm attempting to cure bacon with pink salt. The previous 4-5 time, I've used Bears recipe with TQ.
So when curing 1603 grams (3.5ish lbs) of pork belly, according to the cure calculator, it only needs 4 grams (3/4 tsp) of cure #1 which is what did. I also used the appropriate amount of Kosher salt: 28ish grams.
It is a very noticeable difference between the amount of liquid the salt pulled out between the two slabs and the TQ slab is quite a bit stiffer than the Cure #1 slab.
Am I running into an issue with the Cure#1 slab? Or is this normal, the lack of stiffness and lack of liquids. There is very little liquid, hard to tell in photos..
Meat from same slab. The packages have been curing for 8 days.
Cure #1:
TQ:
Cure #1 on top
Thanks for the help!
Sent from my iPhone using Tapatalk
I've got a question on curing bacon.
For the first time, I'm attempting to cure bacon with pink salt. The previous 4-5 time, I've used Bears recipe with TQ.
So when curing 1603 grams (3.5ish lbs) of pork belly, according to the cure calculator, it only needs 4 grams (3/4 tsp) of cure #1 which is what did. I also used the appropriate amount of Kosher salt: 28ish grams.
It is a very noticeable difference between the amount of liquid the salt pulled out between the two slabs and the TQ slab is quite a bit stiffer than the Cure #1 slab.
Am I running into an issue with the Cure#1 slab? Or is this normal, the lack of stiffness and lack of liquids. There is very little liquid, hard to tell in photos..
Meat from same slab. The packages have been curing for 8 days.
Cure #1:
TQ:
Cure #1 on top
Thanks for the help!
Sent from my iPhone using Tapatalk