EQ spice question

[RebTech]

Hey guys/gals

I am in the middle of getting my FIRST homemade pork belly ready for a bacon recipe. Found a recipe I liked off the web (EQ recipe) and did my calculations to get the right percentage based off 5kg.

Eg. ¼ cup (32g) brown sugar for 5kg meat

I cut my pork belly in half and weighed it to get my correct percentage for my spices. So one of my slabs is 3046kg and I’ve measured all the spices based on the weight of the meat.

All said and done I have a rub looks just slightly close to maybe just over a ¼ cup…how in the heck am I gonna rub this small amount of spice all over this big slab of pork belly?

I am a little confused and pondering what is right? I know that you should have the correct percentage of salts for the weight of the meat, but what about things like honey and brown sugar? Does sugar have the same effect as salt? Should it be weighted by % or does it not factor like salt?

What about pepper? And other spices including things like juniper berries?

would more brown sugar or honey affect the final product?

 

[SmokinEdge]

Give me the recipe and meat weight. Then we can know for sure

 

[bregent]

The recipe you posted looks reasonable as far as quantities go, but I would make a few suggestions. First, I would forego using maple syrup. It tends to burn when you cook the bacon and adds little flavor. If you want maple flavor, use maple sugar. Otherwise, just use more brown or white sugar. That alone will give you more rub. I also like to use 2% salt - you can fry a tester after curing and remove salt by soaking if too salty, but it's hard to get more salt in if under-salted.
Check out the digging dog cure calculator if you haven't already: http://diggingdogfarm.com/page2.html
It calculates salt, sugar and cure.

The only other thing I add is pepper. I'll sprinkle some rub on the bacon while it's cooking if I want other flavors.

 

[Murray]

I sprinkle the mix, eyeball half for one side and rub it in, flip the slab over and repeat. Do this on a cookie sheet so can collect any spillage and put the spillage in the bag with the slab. I was skeptical my first attempt thinking this can’t be right but it works.

 

[tx smoker]

So one of my slabs is 3046kg

I'm not real savvy with metric valuations but if I'm not mistaken isn't that about 6,500 pounds of meat? That'd be one big slab if I'm correct.

Robert

 

[SmokinAl]

Use the DDF calculator & then add any other spices you want, I always add CBP to mine.
Al

 

[daveomak]

Robert makes a very good point...

Your numbers are grams.... NOT kg's...

A kg is 1000 grams....