Rocklobster
Master Chef
I did 1000 grams of kosher salt to 2 grams of pink salts ..I got this ratio from a you tube video..I added other seasonings ad I didn't end up using all of the curing salt as I shrink wrapped the piece of pork belly, which I am attempting to make panchetta out of..It is well covered and should render loads of fluids in the next day or two to create it's own brine..I am just worried that when I go to the next stage, which will be hanging for another month, it will be safe to eat..