Ha, i done salt bath and my meat got very salty even after leaving in water for 6h to take out that exesive salt, i will def try equalibrium curing, but my question is that 2% suppose to be purely salt, or i can add to that 2% other seasoning like pepper, paprika, so 2% salt and another 2% seasoning so total 4%, or together salt + seasoning needs to be 2%, also what about curing at 2% keeping in fridge and than applying seasoning and let it dry up, similar to what is done with salt bath, i checked your blog but didn't seen my asked questions in there, and its quite confusing with equalibrium metod is 2% = pure salt or salt + seasoning.
Hey there, 2% sea salt for curing + whatever spices you want. 2% spice is quite alot, I often am doing 0.5%-1.0% of most spices. For examples: 1000g of pork 2% salt = 20g 1% garlic powder = 10g 0.5% crush black pepper corns = 5g Hope this helps, Tom
