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well, i pretty much just tossed in the towel so to speak and ordered up some Cure #1. Picked up a really nice 5lb pork belly at a local meat shop today and i am just about ready to get it going!
After reading MANY posts on the nuiance of "cure(ing)". I have found that the best thing to do is to cure with a curing agent. In 2 AD they used salt only, good for them.
As for keeping the meat below forty in salt for 10 days! I have "lost" a pack of chops in the fridge for that long and would not have fed them to the devil! I don't think salt only could have saved them.
Just because the meat is cold, doesn't mean it will last forever. You have no idea how it was handled prior to your purchase.
You will love your cured bacon, good luck and enjoy.
thanks. the meat company i got this from is pretty well respected and i was referred there by a co-worker that runs a BBQ biz on the side. great folks! i will be going back for sure. Just waiting for the cure to arrive in the mail..which should be any day now. I plan to have the bacon done this time next week! Just burned in/seasoned the new smoker (it's still cooling now) and have a rack of ribs rubbed up for the maiden run here in a bit.