If anyone wants to mix their own cure/brine, here’s two recipes – one fancy, one simple, that work really well. No need to buy it pre-packaged IMO, nothing here is too hard to acquire plus you can control the sodium levels. Ruhlman’s has a bit more background info if you’re into that, too.
River,
I tried this a month ago using PS Seasoning’s Maple cure however I did not do a post soak in water like you did……….came out real salty. Got some more bellies to try soon however this time I will do the post soak, hopefully that will draw out the excess salt.
Thanks
David I have never used a cure from PS Seasoning, sorry I am of no help there. Mine is a cure I get out of Madison WI. In my experience with what I use for a cure it needs to be soaked out after the curing process and the water changed a couple of time with fresh water. Soaking it out in fresh water will pull out the salt taste. Shawn
If anyone wants to mix their own cure/brine, here’s two recipes – one fancy, one simple, that work really well. No need to buy it pre-packaged IMO, nothing here is too hard to acquire plus you can control the sodium levels. Ruhlman’s has a bit more background info if you’re into that, too.
Zooks,
Thanks for the recipes. Others may find them useful for a 5# bellie.
There actually is a need to buy it “Pre-Packaged”. When you are doing 100#+ of bellies at a time you cannot mix recipes like this.
My next batch will be around 210# of bellies in the cure. For a person doing a larger amount of bellies into bacon, there is a need to buy “Pre-Packaged” cure. Also the cure I use, makes awesome bacon! Thanks. Shawn
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