Hi all, just joined the group and thanks very much for inviting me.
UK, Merseyside here, but originally from Norfolk.
Quick overview of the problems im experiencing at the moment
I think I have been given some duff advice unfortunately
I was told that I could cure the belly with just normal salt and brown sugar, 2 parts salt to one part sugar, without any nitrites
I was also told that I could cure the pork in a standard food cooler with one of those blue ice packs in it.
At first I thought it was ok, lots of liquid leaching off for a couple of days, bellies getting nice and stiff, but I noticed the temp in the cooler was not getting below 10 degrees c
I have three manageable sections of the belly, stacked one on top of the other and I have been draining off the liquid and swapping the pieces around, re salting on a daily basis
Its been four days so far and I now notice a but of an odour coming rom the meat, not a unpleasant one, but sort of sweet and 'porky' for want of a better word.
I have a cold smoker and was going to put a heavy smoke on this.
I now have some No 1 cure from ebay heading my way for other attempts
Do you think it may be best to ditch it all and try again with the aid of a fridge to get the temp down?
Any advice much appreciated