Bacon

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mikehorton

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Original poster
Nov 20, 2021
1
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I used 5 tsp of pink cure and 2 lbs of sea salt in 2 gallons of water in a wet cure for my bacon. Is that about the right amount of pink salt? Never made my bacon this way before and it seemed like a lot.
 
Here is Pops curing brine...

 
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Yup, If I was going to use a Wet Cure with Pink Salt, I would follow "Pops" instructions, like Keith just posted above.

Bear
 
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I used 5 tsp of pink cure and 2 lbs of sea salt in 2 gallons of water in a wet cure for my bacon. Is that about the right amount of pink salt? Never made my bacon this way before and it seemed like a lot.

It's definitely too much. did you mean to type 2 POUNDS of salt? into 2 gallons of water? Too much for sure.

Most people are using grams of things.. not pounds. Please review Pops Recipe and follow that.
 
I used 5 tsp of pink cure and 2 lbs of sea salt in 2 gallons of water in a wet cure for my bacon. Is that about the right amount of pink salt? Never made my bacon this way before and it seemed like a lot.
Your 5 tsp cure #1 is about 1 Tablespoon equivalent. So for 2 gal. Water that 1/2 the amount needed.

Your 2 lbs of salt, generically, is just a smidge over 3 cups, if we are talking granulated salt, and that is about 1 cup to much salt to equal Pop’s brine, but NOTE: Marianski recommends a 60* SAL Brine which requires 1.567 lbs salt to 1gallon water.

Your 2 lbs salt to 2 gallon water would roughly be a 41* SAL (lower salt) brine when including the salt in the cure.

So, your cure amount is a little light and your salt is in between Pop’s brine ( about a 20* SAL) and Marianski’s recommended 60* SAL ( your SAL is about 41*.
You may get a week cure with a pale pink cure color. I would add another 1 Tbs cure #1 to the brine. And you will be fine.
 
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