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Showing results for tags 'dry brine'.
I got Irving Farms to cut for me two Berkshire side pork roasts to be in range of 1.39 to 1.58 kg. I let them know I was going to use it for making bacon so they removed skin for me and sold for same price I was quoted. I am following basic recipe with same tile in book Project Smoke. For sugar portion I used maple sugar and cure was FS1, and instead of using ziplock bags I vacuum sealed each pork side side after applying brine to each side and placed remaining brine into each bag and distributed it before sealing. Once curing done in 6 days, I will rinse well with water, pat dry and then air dry in refrigerator for 12 hours and then I will smoke for 4 hours. I meantime I and turning over at least twice every day.
If you haven't tried dry brined spatchcocked turkey before you're missing out... created a quick how to for those unfamiliar with any of the techniques. Still working out how to make videos so appreciate your candid feedback.... but not too candid lol jk
To anyone that can help: I am using a recipe from Steve Raichlen's Project Smoke for dry brining and smoking pork belly to make bacon. The recipe calls for 2 tsps of pink curing salt #1 and 3 to 3.5 pounds of pork belly. I am wanting to do 9 pounds. Logically, I should triple the recipe, but I have read that the correct ratio for pink curing salt in a dry brine is 1 tsp for 5 pounds, meaning I should stick to the 2 tsps in the recipe for all 9 pounds of meat. Also, on Raichlen's website, barbecuebible.com, he has a similar bacon recipe that calls for 2 tsps for 5 pounds of pork belly. I am wondering why it is 2 tsps of pink curing salt for both 3 and 5 pounds of pork belly. Any thoughts?