Curing Salt Question

[chickenwing]

Greetings

I've been curing a 8.69lb pork belly for the last 12 days using the below recipe. Was planning to smoke it today.

https://www.smokingmeatforums.com/ams/making-bacon.9799/

I used the full strength brine but doubled it as I need two gallons of water to cover my pork belly in my curing bucket.

So I have 2 gallons of water along with 2 heaping tablespoons of Prague powder #1 (along with other salt/sugar ingredients in the recipe). I understood this this recipe as a "concentration" of salt. That is add 1 gallon and 1 tablespoon of curing salt until the meat is covered.

I started reading some other things and started to doubt myself. The below recipe calls for salt by weight of meat, specifically 1/4 teaspoon per pound. So that would .25*8.69 = 2.17 teaspoons or .724 tablespoons which is considerably less than the 2 tablespoons I used.

http://bbq4dummies.com/how-to-make-bacon-on-your-charcoal-grill-or-smoker/

I just want to be sure I have the appropriate amount of curing salt..... thanks in advance for any help!

 

[biteme7951]

First link is a true brine, the second is more of a slurry (closer to dry curing). as long as you use the tablespoon per gallon of liquid you will be fine. You have to take the amount of total weight of meat and liquid into account as you are seeking an equilibrium between the brine and meat in the end.

Barry.

 

[tropics]

You are good to go,I use Pops brine all the time,just did a Ham for Easter 1st time it is the best.
https://www.smokingmeatforums.com/threads/happy-easter-everyone-pic-heavy.274108/

 

[Bearcarver]

Welcome CW !! :)

You used the right one!!
If it says "Pops" at the top, it's good to go!

Don't forget the Pics!!

Bear

 

[chef jimmyj]

The bbq4dummies is a typical dry rub bacon curing recipe that they added 1/3c water to to speed the process. It's not an equilibrium brine that measures the weight of meat and water and adds the appropriate Cure #1. Pops Brine, 1Tbs Cure#1 per Gallon Water is similar and has been tested for effectiveness...JJ

 

[73saint]

I've got 3 tablespoons in my 1 gallon mix. Everything I've read here tells me you are in-line with your measurements. Funny, I too tend to doubt myself and "overthink" these things sometimes. There is just so much information out there it can really become overwhelming. Another reason why this site is so valuable, not only do you have access to a wealth of info, you have a community that is willing to help at the drop of a hat!!

 

[chickenwing]

Thanks all! I'll post some pics when it's done.

I'll smoke to 145 and then let rest. Do I need to hold off until tomorrow to slice and pan fry, or can I do tonight after it cools down?

 

[daveomak]

I've got 3 tablespoons in my 1 gallon mix ...

Why do you have 3 TBS. of cure#1 in your 1 gallon mix ??? Do you have 35#'s of meat added to that 1 gallon ???

This is the recipe, from the site you noted, in post #1....

Wet Brine Recipe for 1 Pound of Pork Belly for Bacon

• 1 pound of pork belly after trimming
• 
1 1/2 teaspoons kosher salt or fine grain seal salt
• 
1/4 teaspoon Prague Powder #1
• 1 1/2 teaspoons fresh ground black pepper (use a pepper mill–you WILL taste the difference)
• 1 tablespoon brown sugar (dark is better)
• 3 tablespoon Maple syrup
• 1 tbl. molasses
• 1/2 tsp Pickapeppa Sauce (sub Worcestershire Sauce if you can’t find it, but most chain grocers carry it)
• 1/3 cup water

Mix all ingredients (except the pork belly–duh) thoroughly with the water and set aside. Be sure all salts are fully saturated in the liquid. You may have to apply some heat–just pull it before it boils. I didn’t use heat.

There are ongoing debates about using a wet or dry brine. Wet brines are safer because you’re virtually guaranteed equal coverage of the meat. Dry brines which are rubbed on can cure unevenly. Stick with the wet brine for bacon.

 

[73saint]

Following Smokin als recipe and it’s not for bacon. I apologize if my post caused confusion.

 

[chickenwing]

Bacon came out great!

BLTs and Bacon Burgers this weekend!

Thanks all for the help!

 

[Bearcarver]

Looks like some Great Sammy Fixins you got there, CW!!:)
Nice Job!
Like.

Bear