In one week I will be able to walk with shoes instead of this boot I have to wear and am planning to make two meats, the first is buckboard bacon inspired by
Sven Svensson
and his first attempt and the second will be beef bacon inspired by
TNJAKE
. I'm in the process of deciding how much salt to use.
At my house I do 90% of the cooking and I add zero salt to anything, and my wife adds even less. We went and ate at a restaurant the other day and it took 2 days to get back to normal. Most people eat way more salt then we do.
I'm trying to sort out my options for how to add less. In Sven's thread for his first buckboard bacon it was said that the salt is the mechanism that distributes the cure within meat. He used 1.5% salt and .25% cure and cured for 14 days in the refrigerator. Say I want less salt, what would be the effect of using 1.0% salt and .25% cure and letting it cure for say 21 days?
Is there a limit for how long one can cure for, i'm sure there is?
At my house I do 90% of the cooking and I add zero salt to anything, and my wife adds even less. We went and ate at a restaurant the other day and it took 2 days to get back to normal. Most people eat way more salt then we do.
I'm trying to sort out my options for how to add less. In Sven's thread for his first buckboard bacon it was said that the salt is the mechanism that distributes the cure within meat. He used 1.5% salt and .25% cure and cured for 14 days in the refrigerator. Say I want less salt, what would be the effect of using 1.0% salt and .25% cure and letting it cure for say 21 days?
Is there a limit for how long one can cure for, i'm sure there is?