I have received very details explanations about Cure #1 and Cure #2 and Tender Quick. After all that I went to make bacon the other day and realized that I didn't have any of these products in my house. All I had were 2 5+ pound pieces of pork belly and no idea when I would be able to pick up Tender quick. I've never seen TQ in my area so I had planned to order it on line but it never happened.
So here is my question. Can I cure it with equal Sea salt and brown sugar?? Will that work or am I fixin to kill people with this batch?
I know I can cure lox this way and in a pinch, rather then letting the pork go bad I thought of this. Thinking better now, I'm sure I could have found a good recipe for pork bely. I just didn't want 11 pounds for dinner. Also the method of curing I use involves cure in zip lock for about 7 days. Then rice and dry in fridge for 3 days, then finally low cook at the end until I get an IT of 150F.
Can someone please tell me If I 11 pounds of unsafe garbage in my fridge? It will hurt because my butcher really cut me 2 nice pieces.
Thanks for taking the time to read