I had a question concerning botulism and bacon. I'm curious why everyone is so concerned about botulism in pork belly, but not other cuts of pork.
I personally could care less about using nitrites - I have a great recipe that uses the pink salts, and it turns out awesome every time. But, my wife wants me to try it without nitrites and sugar, so I'm going to give it a go.
Hopefully, I don't catch to much flak for posting this link (via MarthaStewart.com), but this guy seems to be making some serious bacon:
That seems legit, right?
Is the difference that it doesn't sit in the fridge for 7 days? Or the fact that it's smoked for 8 hours? Or maybe it's because he uses vinegar? Or maybe all three? And, finally, why is it such a concern for pork belly when making bacon, but not a pork butt that's going to sit in a smoker for 18 hours?
I'd just like to hear what everyone has to say about this.
Thank you for your feedback!