Hey all, I'm taking another stab at curing some bacon, this time with a dry brine. The belly slab was a tad over 3lbs in the package and trimmed down to 2.5lbs. For the rub I used 26ish grams of kosher salt, 1/3 cup of brown sugar, a couple teaspoons of pepper and 3g of prague #1. They were rubbed all over and vac sealed and are sitting in my fridge.
I used the formula on one site to adjust the ingredients and their calculation came out to 2.8g of Prague #1 for the weight of meat and I checked Meathead's calculator later which says 2.3g. There is a big discrepancy in numbers here. Is the 3g of curing salt going to have an adverse effect on the bacon?
I used the formula on one site to adjust the ingredients and their calculation came out to 2.8g of Prague #1 for the weight of meat and I checked Meathead's calculator later which says 2.3g. There is a big discrepancy in numbers here. Is the 3g of curing salt going to have an adverse effect on the bacon?