I have a slab of belly pork lying in the fridge in a cure of pink salt, sugar, salt, juniper, black pepper and bay leaves.
BUT I have made a mistake in measuring out the amounts.
I am roughly using Ruhlmans dry cure mixture and I didn’t see the fact that the amount he states is for 2.25 kg (as I only ever work with amounts per kg) and as a result the nitrites are sitting at 267 ppm
Anyway, his recipes confuse me as the dry cure for bacon works out at 119 ppm nitrite, if all nitirite is absorbed by the meat, but his pancetta works out at 388 ppm?
How much salt and nitrite actually get absorbed by the belly? I suppose an equilibrium forms with the liquid that leaches out?
According to Marianski (I lend out my book, stupid mistake) the amount of nitrite should be a maximum of 180 ppm (rind removed).
Should I toss my well looked after pork belly or can I soak it in water for a certain amount of time to leach out cure and water? Or is there anything else I can do?
Obviously the amount of salt is way too high as well.......