Been making bacon dry cured now I want to try a wet cure. This is the simple cure I got off here.
5 quarts Water; divided
1 cup pickling salt (10 ounces)
1/2 cup white sugar;
3 ounces Pink Salt (aka InstaCure #1, Prague Powder #1; Modern Cure #1; T.C.M.)
If you heat your brine to make it easier for the ingredients to dissolve, do not add the cure until the brine has cooled down to at least 100°F.
Now I understand this can be used for an undetermined amount of meat with the same results. But I want to add the spices from my dry rub. So how can I figure the amount of spices for a wet cure. Im making a 6 lb belly. For my dry rub I believe I added approx. 1 TBS of each spice for every 2 lbs of meat cured. Would it be the same for a wet cure or more?
It's not undetermined amount of meat; for easy calculation 1 pound of brine will cure up to 2 pounds of meat; 5 quarts is a little over 10 pounds, so you can cure up to 20 pound of meat.
The second part of your question, I can't give a precise answer at this time. I just base mine on what amounts of spices have work for me in the past, and looking at other reliable recipes. But I do know that you would need to use more spices in a wet cure.
Well than half should be enough this time. The spices I guess i'll have to experiment with. Thank you.