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Recent content by Adam1875
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Yellowish colour after curing and smoking pork belly
#2 Didn’t mean to imply a “pinch” Used 2.5g for 1kg Very accurately measured Cold cellar is usually ranging 7-15dergree celsius = about 45-50 Fahrenheit- Adam1875
- Post #12
- Forum: General Discussion
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Yellowish colour after curing and smoking pork belly
Thanks TNJAKE! appreciate the POV. happy to share the recipe. used a few table spoons of salt and a teaspoon of white pepper. and a pinch of prouge 2 curing salt 2.5g to 1kg (i was told not to use too much of this stuff) coated the pork belly with the salt/peper/cure mix and left in the cold...- Adam1875
- Post #5
- Forum: General Discussion
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Yellowish colour after curing and smoking pork belly
hey there i just added a non pdf file- Adam1875
- Post #3
- Forum: General Discussion
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Yellowish colour after curing and smoking pork belly
Hi All I just finished curing a pork belly. first time doing it. we also smoked it. It has a yellowish tinge on the fat portion on the meat. the meat smells good and the tastes is good too. just wondering if anyone knows what this yellow discolourations is and if it's safe? Thanks! Adam- Adam1875
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- pork belly smoked yellow
- Replies: 13
- Forum: General Discussion
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