Finally cracked a 18 month problem with my bacon cure

Spent a year and a half trying to figure out why my bacon kept coming out too salty and dry, turns out I was using the wrong type of salt for the belly thickness. Has anyone else dealt with curing times varying way more than the recipes say?

3 comments

3 Comments

carter.joseph1mo ago

Oh man, same thing happened to me with pink salt ratios last year.

nancyjones1mo agoMost Upvoted

Did your bag also come with that weird clump that wouldn't dissolve? My friend Sarah tried the same thing last year with @carter.joseph's exact brand and it totally ruined her batch. She ended up just tossing the whole thing and starting over from scratch.

gavin2281mo ago

A buddy of mine from work bought into that whole pink salt thing last winter. He tried using it in his bath salts and ended up with this grainy mess that stained the tub. He blamed @carter.joseph's video for making it look easy, but I think he just dumped the whole bag in without measuring. The clumps were so bad he had to scrub for an hour to get them off the bottom. He hasn't touched pink salt since, says it's cursed.