- Sep 2, 2017
- 86
- 40
My first few cures were EQ dry cure with basic salt, sugar, and cure #1. They came out great.
While reading some of the threads in this forum I saw that at least one person mentioned that he puts a little water in his dry cure.
So I looked into dry vs wet and it looks like you could add a little water to a dry cure as long as you keep the percentages and weigh the water.
Am I right on this?
For example most of the bellies I get are already trimmed and only 800 to 1200 grams. So I for a 800 gram belly I added
50 grams of water and added it to the belly weight when calculating the cure amounts, still using EQ with .25% cure #1.
Can there be issues with this ? Will it affect the taste and or quality of the bacon?
Thanks in advance.
While reading some of the threads in this forum I saw that at least one person mentioned that he puts a little water in his dry cure.
So I looked into dry vs wet and it looks like you could add a little water to a dry cure as long as you keep the percentages and weigh the water.
Am I right on this?
For example most of the bellies I get are already trimmed and only 800 to 1200 grams. So I for a 800 gram belly I added
50 grams of water and added it to the belly weight when calculating the cure amounts, still using EQ with .25% cure #1.
Can there be issues with this ? Will it affect the taste and or quality of the bacon?
Thanks in advance.