- Feb 16, 2020
- 3
- 0
I've been scouring the internet for over on month gathering information and researching how to make bacon. The information out there ranges considerably! I'm confident on my recipe and curing salt amount. What I'm looking for is further information on what the hazards are to eating uncured pork belly.
Based on what I've read if you hot smoke your belly (regardless if its cured or not) to 150F, cool it in the refrigerator, cut it up into slices and fry it up your good to go? Is this correct?
I've found a little information on eating uncured bacon and there doesn't appear to be any issues in eating it. So what is the big deal in curing your bacon if you plan to cook it and raise the meat temperature enough to kill all the bacteria? How does your food handling techniques change if eating uncured bacon?
Just to clarify I do plan on curing my belly. I just want to understand the associated hazards in potentially under curing the meat.
Sorry for the Newbie questions! Thanks in advance!
Based on what I've read if you hot smoke your belly (regardless if its cured or not) to 150F, cool it in the refrigerator, cut it up into slices and fry it up your good to go? Is this correct?
I've found a little information on eating uncured bacon and there doesn't appear to be any issues in eating it. So what is the big deal in curing your bacon if you plan to cook it and raise the meat temperature enough to kill all the bacteria? How does your food handling techniques change if eating uncured bacon?
Just to clarify I do plan on curing my belly. I just want to understand the associated hazards in potentially under curing the meat.
Sorry for the Newbie questions! Thanks in advance!