Hey everyone, got a couple of questions on Pops Brine for Bacon.
1. Is Sea Salt a necessity, or can it be Kosher Salt. (I have sea salt).
2. My pork belly I am using is only 2.10 lbs. Will that make any difference
on curing time or amount to use to cure?
Thanks
Mike
1. Is Sea Salt a necessity, or can it be Kosher Salt. (I have sea salt).
2. My pork belly I am using is only 2.10 lbs. Will that make any difference
on curing time or amount to use to cure?
Thanks
Mike