Pops brine question

[Boar]

I used that for the sliced side pork, only soaked for 24 hrs, per R1's suggestions. I understand the concept of the brine for a whole pork belly to penetrate in 7 or so days, but what i encounted with the same recipe and sliced side pork, was to salty. ok I have to admit i forgot to rinse outa the brine, but i took a few peices and tried and that toned down the salt. but my freind that it went to asked if I can use less salt, I said pretty sure but ill research it with yu guys. The recipe calls for 3/4 cup salt, can I get by using half that much salt for sliced side pok??

[lovebigbluegills]

I would sure think that would be ok to use less salt if you wanted to, and I wouldn't think it would affect the final product.

We'll have to wait and see what RH says, then we'll know the correct answer.

[reinhard1]

Yes it's ok to use less salt but the cure stay's the same.  There are "guidelines" to how long to brine stuff.  The larger and thicker the longer for example.   Not to many folks do that [brine sliced side pork] , usually the whole belly.  You can brine the belly 7 days or 9 day's.   The longer you brine, the saltier it gets as well. That apply's to slices as well.  Up to 24 hours but you could adjust that to 15 hours also.    And yes there is a reason to rinse the brine off well as we all have found out one time or another.  Make sure that you use non-iodized salt, but you probably know that.  Yes there are people out there that are low salt tolerant.  What's important is that the cure penetrates the meat in the proper time, the salt can be adjusted to taste.  Some may like 24 hours and rinse, and then again you could try 15 hours and using less salt.   Try half a cup next time and see how he likes it. It would be better just having him split the cost of a whole belly and brine the whole thing and curing it the proper time and then slice it.  Then you dont have to deal with the hanging the slices ect.  good luck.

[Boar]

thanks R! that helps alot, the reason tho for the slices is he bought a half hog, and instead of paying extra for the bacon he opted for the side pork, but he dont like th side pork and hassle to make it taste good. so i said id like to try. it turned out great but just salty. and now I know I can eleviate that. Thanks.