Pork Belly - Now What?

[DougE]

No cure salt then it’s not bacon. It’s belly. Both are fine but each their own.

Also would require adhering to the 140 in 4 hour rule without cure#1.

 

[SmokinEdge]

Also would require adhering to the 140 in 4 hour rule without cure#1.

Very much so.

 

[turksmithjr]

No cure salt and it isn't bacon is a bald faced lie. It is that or ignorant of how meat cures. Wanna talk science? Now I remember why I left this place for years.

 

[turksmithjr]

All of your commercial bought pork has been flash frozen. 140° is perfect. I remember why I left the place. Have fun.

 

[turksmithjr]

Did they have pink salt in 1500 BC (or BCE) for the anti-Christians? Bacon has been traced to then. The knowledge here is amazing. If you don't know, don't reply. Or, pay money for ad free useless crap.

 

[yankee2bbq]

Holy moly! What the heck just happened?

Later suckerrssssss! And please ignore the lisps!!!!

 

[Smoke-Chem BBQ]

Be sure and save some for homemade pork and beans. Lotsa recipes out there to choose from

 

[yankee2bbq]

Be sure and save some for homemade pork and beans. Lotsa recipes out there to choose from

Didn’t think if that. I’ll have to look for some recipes! Thanks buddy!

 

[SmokinEdge]

No cure salt and it isn't bacon is a bald faced lie. It is that or ignorant of how meat cures. Wanna talk science? Now I remember why I left this place for years.

I’m game. Let’s talk science.

 

[DougE]

Did they have pink salt in 1500 BC (or BCE) for the anti-Christians? Bacon has been traced to then. The knowledge here is amazing. If you don't know, don't reply. Or, pay money for ad free useless crap.

Well, not in the exact formulations we have today, but many salt deposits are/were rich in nitrate (what we call saltpeter), so "curing" salt is actually a naturally occurring substance in a rough form.

I expect the ancients figured out which salt deposits kept their meat the longest and it went from there to where we now are with more refined processes.

 

[yankee2bbq]

I’m just needing the proper jiga-watts for my flux- compasitor. Then….homemade bacon here I come!