Temps here are in the mid 80's during the day (yeah I know I'm sorry for the ppl in the low teens.)
It get down from the high 50's to the low 50's at night.
Was thinking of cold smoking my bacon at night.
Anything I should be careful of?
I figure that cured pork will still be good for the few...
When I called and asked he said it was #1 cure. When I bought it, a while ago and haven't used it till now, They sold it buy the pound and asked how much I wanted and I said fill that little container. He went in back and got how much I wanted. They don't make there own bacon anymore so I...
He said #1and it looks pink not whitish. So far it has worked in Pop's brine and dry rub. Just cut up some that I did in the dry rub. Tried the brown sugar run and it was good. Have Maple sugar rub that I haven't tried yet. Wish my slicer would cut even slices. POS. Neighbor has a nicer slicer...
Didn't get any instructions. Didn't think to ask. The guy that helped me wasn't even sure if they sold it. He had to ask the boss if they did. Sold it buy the pound. Guess I'll call them and ask.
Here's what it looks like
Called the butcher and they said pink salt not TQ
I see both talked about here. I bought, what I think is pink salt, at my butcher. What's the difference? Are the percentages used the same?
Now math is not my best subject so ppm mean nothing to me. Percentages I can work with.
For what it's worth this was one piece and we cut some to test for salt that's when I saw it didn't look cured. Cut it in half and it looked the same. The pics show the center of the belly.
Will smoke it in a couple of days.
2nd pic. I guess what I'm seeing is what looks like it cured on the left and right but where my thumb is and to the right looks uncured. The first batch looked the same all the way thru.
Just don't want to waste my time smoking it and not being able to eat it.
Did Pops cure for a belly about 3# and about 1 1/2" thick
Used 2/3 C Salt
1 C sugar
1 C brown sugar
1 heaping T pink salt
Let it brine for 13 days.
When I cut a few pieces to test fry I noticed that the center didn't look cured. Looked like raw pork.
Now I don't know what to do...