- May 7, 2007
- 132
- 10
So, I have my 12lb pork belly, and I'm getting ready to cure using the recipe in the book Charcuterie. My questions is this, the recipe says cure for 7 days using pink salt, all I have is Morton tender quick (Experience has shown this will cure 1" thick pork chops in a few hours) Should I still cure for 7 days?
Thanks in advance!
Thanks in advance!