Hi,
I've gone through the excellent 3 FAQs for beginners for injected brine, combination, and dry cured meats. They are extremelly useful.
What I don't quite understand is why a different amount of salt (as a proportion of the meat weight) is suggested in each of the FAQs. According to my calculations, in the dry cure, 1.85% salt is used, in the injected cure it's about 1.6% (or less if we consider the total weight of meat+brine), and in the combination it is 2.8%, almost double.
I interpret that all 3 methods use equilibrium curing, so all the salt dissolves into the meat. Am I calculating wrong? If not, what's the logic behind the difference?