Its about bacon,
My lack of faith bothers me. 2.5% (2.25/0.25%) salt/#1 pink salt? Or, do I need to modify my cure? I see a range of numbers. I am also alienated by most recipes having a fixed weight of pork. I like to be able to adjust and calculate.
With Canadian bacon and speck, I run 5 kg at a time. 2-2.5 kg packages. I add 50 grams of water each and curing mixture to bring meat and water mixture to 2.5%. Most of the liquid is usually absorbed by the time it is cured. I usually soak the loins before smoking for an hour or 2 and hot smoke at 225-250 till 140 internal (~4-6 hours) and then SV for a few hours @150. Is this the path?
The seasoning, I am comfortable with the seasoning, but...
I have read Ruhlman and Polcyn, and other books, a host of websites, including this one, and have achieved paralysis by analysis. So now, I turn to my security blanket. Oh mighty egullet, help me.
10.77 lbs. Honestly, It is the only pork belly that ever spoke to me
