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Hi All,
I am going to be curing some pork belly this evening.
I have my Prague powder, I am wondering when using the main salt, what can use instead of kosher salt?
Would ground sea salt be OK or course sea salt?
I have in the past use a premixed Prague and salt mixture but I wanted to do it...
I have seen this video, and I d8d wonder about the 30 day age and if I could do this with one from Costco. I am going to speak to them about a suckling pig, this is something I will be asking as well. Not sire if it would work differently with Costco over there. The same company so hopefully not.
Ok so 5 and half hours in......
I got some burnt ends in the dish on the right and a sauce on the left.
I am thinking about wrapping shortly, they are both at temp just wanted to hold out a little longer on the wrapping.
Morning all,
So I got my children coming today so I though I would do a belly pork and brisket.
I let them sit over night in my own rub.
I was up at 5 am this morning, to put them on....
Let's see how we go......
Morning guys,
Ok so I got about 8pm last night and was so tired I went to bed!! I left my butt to do what she needed to do. Here is the end result
I wish I had used foil to wrap. That's a learning cure for me for next time.
Not bad juices are still there and the smell is great too.
Ok so I have taken the butt off and wrapped sadly the temp has drop right out to 60 and not moving anywhere!!
Ribs I took off early. My son come up for dinner and was agging me for lunch.
Chicken was nice and juicy..sadly I cannot upload the video.
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