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Paul Kennedy

Original poster
Nov 28, 2021
Always looking for and giving advice on running and expanding a small commercial bacon processing kitchen here in southeastern PA
Do you use potassium sorbate?
No, Kosher Salt, Sugar, Cure #1 and flavoring. It would sit for 8 days in a curing bin. I'm trying to speed up the process without using a brine of inject the pork belly.
Flavorings are anything from bourbon to a Jamaican Jerk Rub.
Only two things I’m aware of that speed the cure.

1) stronger salt concentration, but this is marginal.
2) Injection with a cure accelerator like sodium erythorbate.
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