Tom
New member
In anticipation of my new 3D's arrival, I bought 10 pounds of skin on pork belly and used the following cure that I found after digging thru page after page and forum after forum, none being much in agreement as to how much pink salt to use. Now, at day 6, turning the two separate 5 pound bellies every other day, they still don't have a firm feel like everyone suggests.
I'm wondering if I used too little pink salt?
The recipe calls for
1 tsp Pink Salt
3.75 Tbsp Salt
3.75 Tbsp Sugar
per 5 pounds.
Does that sound off? I may take the bellies out of the bags tonight, rinse, pat dry a bit, and put them back in the fridge on cooling racks to form a pedicle. Tomorrow, (Wednesday) my 3D is supposed to arrive, and I go back to work Thursday-Saturday and wouldn't be able to do anything until Sunday at the earliest, if I don't smoke them tomorrow.
If the recipe lacks enough pink salt, should I aim only for a hot smoke? Originally, I was planning on cold smoking only. I have a Foodsaver vacuum and chest freezer, so I can save this 10 pounds incase there isn't enough pink salt to properly cure it and protect it. Any advice welcome. I haven't done this in 10 years.
I'm wondering if I used too little pink salt?
The recipe calls for
1 tsp Pink Salt
3.75 Tbsp Salt
3.75 Tbsp Sugar
per 5 pounds.
Does that sound off? I may take the bellies out of the bags tonight, rinse, pat dry a bit, and put them back in the fridge on cooling racks to form a pedicle. Tomorrow, (Wednesday) my 3D is supposed to arrive, and I go back to work Thursday-Saturday and wouldn't be able to do anything until Sunday at the earliest, if I don't smoke them tomorrow.
If the recipe lacks enough pink salt, should I aim only for a hot smoke? Originally, I was planning on cold smoking only. I have a Foodsaver vacuum and chest freezer, so I can save this 10 pounds incase there isn't enough pink salt to properly cure it and protect it. Any advice welcome. I haven't done this in 10 years.