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Is there a recommended salt percentage for wet cured pork?

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    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.

    #2
    I would try this recipe. The salt content should about right.

    Comment


    • Anton32828
      Anton32828 commented
      Editing a comment
      Thanks Spinaker.

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

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