Oh well, welcome to the world of trial and error
Right, not taking any chances with this
I have binned the first attempt at dry curing pork belly as not happy with the cure, not happy with the temperature and just not prepared to take any risks with myself, family of friends..
Time to dig deep in to my pockets for pennies LOL
Just ordered 200g Prague powder # 1 cure, should be here tomorrow.
Also just bought a fridge which will be dedicated to dry curing meats and fish (had good results with salmon in the past), so no more worrying about temperature control.
Cold smoker arrived this morning (one of those sawdust, spiral things that you put in a bbq with the lid down)
Bacon slicer should arrive tomorrow, bargain off of Amazon, should have been £140, got it in a sale for £40
So, all in all, should be able to have another go at the weekend
Just a couple of questions regarding the cure.
How much #1 cure should I mix in proportion to salt and sugar.
Im looking for a fairly sweet cure, so how much 'normal' salt should I mix with how much sugar and hoe much Prague powder #1 cure
I joined this forum less than 24hrs ago and already pestered the hell out of everyone LOL