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Is there a recommended salt percentage for wet cured pork?

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  • Anton32828
    Club Member
    • Jun 2018
    • 148
    • Weber 22 inch kettle grill
      Slow-N-Sear
      Maverick ET-732 thermometer

    Is there a recommended salt percentage for wet cured pork?

    Hello all,

    I plan to cure some pork for tasso using the curing calculator this weekend. The curing calculator tells me how much Cure #1 to use, but I still have to pick a recipe for the salt and sugar to add to the Cure #1.

    I'd like to control the salt level of my meat. Is there a standard salt percentage for the curing "brine"? I've seen references to a 6% solution for short brines of meat (such as overnight). Does this apply to curing meat for two or more days?

    I'm planning to cure about 3 lbs of pork loin and 3 lbs of pork shoulder. Thanks in advance for the help.
  • Spinaker
    Moderator
    • Nov 2014
    • 11065
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
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    #2
    I would try this recipe. The salt content should about right.

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    • Anton32828
      Anton32828 commented
      Editing a comment
      Thanks Spinaker.

    • Spinaker
      Spinaker commented
      Editing a comment
      You are welcome sir. Anton32828

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

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