Recent content by barrencreek

I used 4 bellies (approx. 18#) and the recipe was from a book on home production of meats. The amount of salt was prob. a misprint as it is more than any of the recipes on this site. Will try to soak out as much of the salt as I can. Thanks for the help. Much appreciated.

I just tried some of my first brine cured bacon and it is inedible account of salty taste. I used a recipe that called for a 60* brine ( 1 gal water, 1.6 lb salt and 13.5 t of instacure) with a 10 day cure in the brine. I have rechecked the recipe and am at a loss as to what happened. Help