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Pork belly weight

1 g100,000 g

Salt percentage

2%2.75%

Curing method

Salt needed

50.0000

Amount of salt needed for curing

Pink curing salt needed

5.0000

Amount of sodium nitrite curing salt needed

Water needed (wet brine only)

0.0000

Amount of water needed for a wet brine, zero for dry curing

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