- Oct 19, 2015
- 6
- 10
Hello all!
So it's been 7 days in the cure, 1 day drying in the fridge and just threw it on the weber smoking at 200•degrees.
After reading about pink salt #1 here in the forums I'm worried I used too much. Is it safe to eat?
1.58 lbs pork belly skinned to 3/4 teaspoon pink salt #1. I read this is twice the amount of Prague powder for a belly this size.
(I know the belly is super small but it's the biggest I could get from my butcher that day)
Below are pics of the belly just before going into the smoker. Meat looks very red.
Any advice would be great thank you!
MY CURE:
1.58 pound pork belly
1/2 cup dark brown sugar
1 tablespoon course ground black pepper
2 tablespoons kosher salt
1 tablespoon organic molasses
3/4 teaspoon pink cure salt #1
So it's been 7 days in the cure, 1 day drying in the fridge and just threw it on the weber smoking at 200•degrees.
After reading about pink salt #1 here in the forums I'm worried I used too much. Is it safe to eat?
1.58 lbs pork belly skinned to 3/4 teaspoon pink salt #1. I read this is twice the amount of Prague powder for a belly this size.
(I know the belly is super small but it's the biggest I could get from my butcher that day)
Below are pics of the belly just before going into the smoker. Meat looks very red.
Any advice would be great thank you!
MY CURE:
1.58 pound pork belly
1/2 cup dark brown sugar
1 tablespoon course ground black pepper
2 tablespoons kosher salt
1 tablespoon organic molasses
3/4 teaspoon pink cure salt #1