I finally got around to doing some more CB. This one was coated with garlic and onion powder, cayenne, and black pepper.
(http://i569.photobucket.com/albums/ss131/austingaydos/image_zpsvv2ptzhn.jpeg) (http://s569.photobucket.com/user/austingaydos/media/image_zpsvv2ptzhn.jpeg.html)
(http://i569.photobucket.com/albums/ss131/austingaydos/image_zpsvanmvapc.jpeg) (http://s569.photobucket.com/user/austingaydos/media/image_zpsvanmvapc.jpeg.html)
It's pretty good stuff, and have some packages for friends and family.
Looks good. Was it just a simple / regular cure ?
By weight 2% salt, 3% brown sugar, and 0.25% cure #1. I used a dry cure instead of a brine.
Next time I might do a side by side of white vs brown sugar.
I've been using this calculator: http://www.diggingdogfarm.com/page2.html - I found it while lurking on some other BBQ forums.
Salt can be 2-3.5% by weight, sugar 0-5+% by weight. Don't change PPM nitrite (safe range is 120-200 PPM but 156 is just perfect).
For bacon I do 2.5% salt, 1.5% sugar, and stick with 156 PPM nitrite.
My first pork loin CB is swimming in a brine in my fridge as we speak...I've done a buckboard bacon with a CB brine, but never a true CB. This weekend will be the smoke, then slicing to add to my 6.5lbs left of regular bacon, and next week it will be food.
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