Hey SMF, I decided today that I wanted to try something I have been wanting to do for a long time. Curing a pork belly for bacon. I have done some research and originally planned on using Pink Salt #1 along with black pepper, some Mrs. Dash, a little garlic and some maple syrup, covering in water and curing for a week. Since I couldn't find any pink salt, I picked up some TQ.
Is there a major difference?? The directions say to leave in for UP TO 24 hours. . . . would it hurt to go past that like I had originally planned??
The belly is frozen so I am thawing it right now (not all the way) and will start curing it this afternoon. Please comment with any tips, suggestions, etc as this is completely new to me. Thanks in advance