I think I joined this forum a year or two ago... just can't remember my user name or password and have changed my email address twice since then! So I have a new name! I have so much more time to smoke everything I can get my hands on since I just retired - Hoorah for Freedom 55! I smoked cherries last week. Interesting if nothing else :D
I just bought a pork belly and am ready to try bacon again. I got curing salt from a butcher and he said to use 9 grams per litre of water. Ok. What is 9 grams in teaspoon size? Anyone know?
Best to buy and use a scale and go by weight instead of volume. It's much more accurate, especially for ingredients that differ in volume as much as various types of salt (table, Kosher, sea, etc.).
Hi Chef57;
Welcome back.
It doesn't sound like a cure mix. It sounds more like he gave you a cure that is comparable to cure #1, and the 9 grams would be by weight and not volume. It would be best to call or go back to that butcher and ask him to clarify his instructions. If it is similar to cure #1 (pink salt), you would also need to add the proper amount of salt, and sugar (if you choose) to your brine mix. So you should also for the brine recipe he uses for his bacon.
welcome aboard.... welcome back