- Mar 22, 2017
- 58
- 14
So I've been doing bacon for few years now. Recently, I have found it slightly salty, most likely becuase I use little salt during normal cooking. That said, I EQ Dry cure and know that I can always soak the bellies in water after, but wanted to "get it right in cure" per se.
I use 2% Kosher Salt, 1.5% Sugar, and .25% Cure #1.
Should I decrease the Kosher Salt percentage to 1.5%? Does that throw off the curing process per say or just the seasoning/salting?
Any thoughts would be appreciated.
I use 2% Kosher Salt, 1.5% Sugar, and .25% Cure #1.
Should I decrease the Kosher Salt percentage to 1.5%? Does that throw off the curing process per say or just the seasoning/salting?
Any thoughts would be appreciated.