You said you used "generous coat of salts". Can you be more specific? My last batch used the following recipe (for a five lb belly). For 10 lbs of belly I only used a half cup of salt. I only rinsed for one hour and I have just the slightest hint of saltiness. I think you over-salted.
2 ounces (1/4 cup Morton or Diamond Crystal coarse kosher) salt
2 teaspoons pink curing salt #1 (I use this DQ Cure from Butcher-Packer, $2)
4 tablespoons coarsely ground black pepper
4 bay leaves, crumbled
1 teaspoon freshly grated nutmeg
1/4 cup brown sugar or honey or maple syrup
5 cloves of garlic, smashed with the flat side of a chef’s knife
2 tablespoons juniper berries, lightly crushed (optional)
5 to 10 sprigs fresh thyme (optional)
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Last edited by Teamfour; 04-23-2013 at 02:11 PM..