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Yellowish fat after cure
Hey guys. Just pulled out a slab after about 12 days of curing. When I started the cure I realized I had about. 1/2 teaspoon to little of my pink salt. At about day 8 I added. The rest of it when I finally got my hands on some. Usually I'll let the belly cure for about 7- 9 days but the skin...- stannc
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- Replies: 6
- Forum: Hot Smoked Bacon
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Applying Kosher Salt and Curing Salt
Wish I'd found this forum yesterday, but... I started w/ 3lbs pork belly and covered it in a mix of 1 cup kosher salt, 1/2 brown sugar, pepper, and 1 teaspoon of curing salt #1. (Maybe too much curing salt?) I figured out that that was way too much salt so I rinsed everything off after about...- stannc
- Thread
- Replies: 2
- Forum: Hot Smoked Bacon
