I just got back from Whole Foods where I scored a 4.5 pound pork belly. I received my pink salt a few days a go so I now have all I need to start the curing process. Well, Im running out to by the kosher salt and sugar for the basic cure as described in the book Charcutrie. I do have a question for the experienced makers of bacon. I have been reading about the process online and came across one person who claimed that the bacon came out way to salty when following the recipe in the book. When you make your cure, do you follow the recipe to the letter as described in the book?
1 pound kosher salt
8 ounces sugar
2 ounces pink salt
I will take pictures and post them as the project progresses.
Simi Valley, California