- Nov 17, 2017
- 4
- 0
I have a recipe sent by Jeff from Bill 2013, a Primal Palate recipe. It calls for 1 pound chunks of pork belly to be dry cured for a week in the frig and then smoked. I found eight 1 pound chunks however, they are already sliced. How will this change the curing of the belly? Because I understand that the Kosher salt and curing salt ratio is important, do I try to maintain them in chunks if possible or do I separate the slices when curing?
