Jonathon Just what I thought. I’m sure margins are very different as well. I do not know the structure of Waltons, just you and Austin . For you two and any others involved to take such good care of us small guys, well all I can say is thank you. Obviously, there is a great investment helping the hobbyist and small guys. Frankly, My wife works in education outside the home. I live in a rural area. I so enjoy this site, it means so much more than just information. I have connected with so many people through Meatgistics - wonderful people. Your site I believe means so much more than just an educational source of information.
I am making 25 lbs of blue ribbon bacon so I cut the recipie in 4. Only problem is that there isn’t enough brine to cover all the pork. Should I add more water or both seasoning and water? Thanks
You should use 1 gallon of water to 1lb of cure for the cover solution. So if you need another 1.5 gallon of water to cover it, mix that water with 1.5 lb if cure. An equal ratio is used, gallons of water to pounds of cure.
If you need further help, let me know!
Good luck and hope it turns out great!
So is it OK to use 1 lbs of cure and 1 gallon of water for only 25 lbs of meat?
Yes. Only a certain amount of brine can soak into the meat, so as long as the ratio is right, you’ll end up with a properly cured bacon when it’s all said and done. The ratio is more important than the amount of cover brine.