I’ve done quite a bit of reading on this site, but am confused on a few things.
This is my first time doing bacon and I’m 7 days into the curing process on 13lbs of pork bellies (rindoff)
I ended up using eq dry brine method and vac sealed the bellies after they were rubbed down with the mixture.
I ended up using the .25% cure as suggested by the diggingdog calculator. However, I realized that this will give me 156ppm of nitrites. Reading the forums it appears that traditional dry cured would be max of 200ppm and wet brine would be 120ppm max.
I’m not sure if I overdid the cure amount given that what I am doing isn’t an actual traditional dry cure but more of a dry “brine”.
I may be overthinking this, but this is my first time with bacon and want to make sure I’m good. I usually stick to fish, but am looking to expand my horizons into meats.
I appreciate any help or input.
Matt
This is my first time doing bacon and I’m 7 days into the curing process on 13lbs of pork bellies (rindoff)
I ended up using eq dry brine method and vac sealed the bellies after they were rubbed down with the mixture.
I ended up using the .25% cure as suggested by the diggingdog calculator. However, I realized that this will give me 156ppm of nitrites. Reading the forums it appears that traditional dry cured would be max of 200ppm and wet brine would be 120ppm max.
I’m not sure if I overdid the cure amount given that what I am doing isn’t an actual traditional dry cure but more of a dry “brine”.
I may be overthinking this, but this is my first time with bacon and want to make sure I’m good. I usually stick to fish, but am looking to expand my horizons into meats.
I appreciate any help or input.
Matt