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Used curing salt #2 instead of #1 - bacon
I'm curing 7kg porkbelly to make bacon. Bought prague powder (asked the guy at the store and he said it's #1). But after some research..i found that it's actually #2... do I have to throw the meat away now? Dry rub Salt (weight of belly x 0.02) pepper (weight x 0.02) Brown sugar (weight x 0.01)...
