Did a dry rub. Used proportions according to the Universal Cure Calculator. Pink salt, brown sugar, salt. Cured it for 8 days flipping and massaging it every day.
Belly looks like it didn't cure in the middle.
Meat weighed 20.3 oz 575.51 grams
pink salt 1.44 grams
salt 10.16 g
brown sugar 5.76 g
I plan on cold smoking it.
What did I do wrong and can I fix it?
thanks
Belly looks like it didn't cure in the middle.
Meat weighed 20.3 oz 575.51 grams
pink salt 1.44 grams
salt 10.16 g
brown sugar 5.76 g
I plan on cold smoking it.
What did I do wrong and can I fix it?
thanks
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