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Bacon from Pork Belly

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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? 

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Thank you! Since posting, I did a lot of research and was able to get my questions answered. Apparently there is a big difference when it comes to the amount of curing salt in dry versus wet brines. @JohnSetzler was a huge help!

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