Originally Posted by smokinrack
I did some last year with a dry salt brine and it to came out very salty, with the tenderquick you dont get that, matter of fact you could probably add a little salt to help flavor it if you wanted to, I plan to try adding some next time around
My first batch I used both TQ and kosher, only way it was remotely edible was candied. I've postponed all further pork belly purchases until I get a better handle on it. I've been paying $3.40 a lbs for belly and buying 2 at a time, about 20lbs. Sucks to spend $70 and be let down on the result.