Hi all,
Two main questions when it comes to Meathead's bacon recipe.
1 - his recipe is very specific for the amount of salt, sugar and black pepper per 3/4 cup of water for a 3 pound pork belly. With the container I have, I will need atleast 4-5 cups of water to completely cover the meat that size. Does this mean I multiply the amount of salt, sugar and black pepper for every cup of water? Or is that amount fixed no matter how much liquid?
2 - will it matter if I leave it in the wet cure longer than recommended?
Thanks all
Two main questions when it comes to Meathead's bacon recipe.
1 - his recipe is very specific for the amount of salt, sugar and black pepper per 3/4 cup of water for a 3 pound pork belly. With the container I have, I will need atleast 4-5 cups of water to completely cover the meat that size. Does this mean I multiply the amount of salt, sugar and black pepper for every cup of water? Or is that amount fixed no matter how much liquid?
2 - will it matter if I leave it in the wet cure longer than recommended?
Thanks all
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