Decided to take on making bacon and located some pork belly today. Bought a slab which may not be the best thing since I noticed the thickness tapers off quite a bit, but on to the question. I was following a recipe and decided at the last minute I would substitute pickling / canning salt for kosher salt since I had a huge box and a quick internet search said they were interchangable.
Now that the 7.5lbs are done and wrapped it occured to me that this may not be the case. That the canning salt in tbsp measurement may surpass the kosher in total weight. I followed the measurements posted since I dont currently own a digital scale.
So am I ok in that it will still turn out, but may have too much or too little salt?
Used the sugar, salt, pinksalt for the cure.