Did up a couple of pork loins for Canadian Bacon. Used the equalization method for curing. Cuts down on curing time. 7 days in the fridge. Smoked and coated with maple syrup.
http://thesaltcuredpig.com/Porkopedia/index.php?title=Equilibrium_CuringLooks great. Explain your process what's the equalization process?
Warren
So when using the equalization process, how do you determine how long the meat has to stay in solution to equalize? Can I assume you are using this formula to determine your cured PPM?
ppm of NaNO2 = mg NaNO2/(meat kg + weight of brine kg)