[jarrick]

Hi, I'd like to try and establish how long to leave pork soaking in a brine cure for.
There may be variables, such as how salty you like it, but for minimum preserving requirements (so it will keep in the fridge for 2 weeks) there should be a way of calculating it just using the strength of the brine solution (in grams of salt per litre) and the thickness of meat to be cured (in cm/inches).

I'm looking for fairly expert advice here, not just someone's guess, so if anyone knows this information or knows where to find it, please let me know.

Cheers.

[HappyHippy]

I've looked through my book (Manual of a traditional bacon curer) 

I can't find an equation for you  Only refrence to having your brineometer reading 65-70% and to cure middles for a week. We go by sight and feel  You might need to talk to a butcher who cures their own bacon ?

But if you're worried about it being over salty, you can either add extra sugar to counteract this or soak it for a few hours in clean water after it's cured.

Good luck and let us know if you do find it please, would be handy to know 

[hughesy]

The supplier of your cure should be able to give a method sheet detailing exact brine specifications and timings. If you're using an injection method as most butchers do the curing solution should be 83% water to 17% curing salt. The meat should be injected at various points until an increase in weight of 15% is achieved, then vac pack and cure for 12 days. Immersion method will be similar.