Equilibrium Brining - how do you know when it's done?

[Jon Des.]

I started two pieces of belly in a brine using Martin's excellent EB calculator last night. Normally I would brine for about 5 days, then taste/soak/taste/dry and smoke the next day. The pieces combined weighed in at 1.505 Kg (skin removed) and are each about 2.5" wide and of normal belly thickness. Any idea when they'll be ready? Thanks.

 

[Monty House]

Do bellies require equilibrium brining?

 

[MartinF DiggingDogFarm]

Hey Jon,
Good question!
Did you do a 1:1 brine?

~Martin

 

[MartinF DiggingDogFarm]

Do bellies require equilibrium brining?

Nothing requires it, it's just a particular technique.

~Martin

 

[Jon Des.]

Hey Jon,
Good question!
Did you do a 1:1 brine?

~Martin

I did a 2:1. 650g water:1305g belly.

 

[MartinF DiggingDogFarm]

I would give small pieces like that 7-8 days myself, the extra time will ensure that salt and cure have distributed and equalized well within the meat.

~Martin

 

[Jon Des.]

Thanks Martin! By the way, your calculator was perfect.

 

[Jon Des.]

Martin - finished and tried the bacon today. It's magnificent. The salt level and cure were absolutely perfect. I'm posting pics over in the Photo Gallery section. Thanks so much for your calculator and advice!

 

[MartinF DiggingDogFarm]

Cool!!!
I'm glad to hear that it worked well for you.

~Martin

 

[Jon Des.]

Results

http://tvwbb.com/showthread.php?36292-Carbonara-with-Equilibrium-Brined-Pepper-Bacon