Question about curing pork

Discussion in 'Meat Selection and Processing' started by nichiowa, Sep 25, 2015.

  1. I have been doing a lot of reading and have two questions.  I am on day 6 of curing a pork belly using Mortons Tender Quick.  My question is what is the safe variable (how much over is too much?)  My pork belly is 4.6 lbs and I used 5 tablespoons (as opposed to 4.6 tablespoons.)  I do not think this is an issue as it seems like the mixture is created so that it is too salty if you used too much (so I've read).  I just want to make sure that I am not taking a chance in regards to toxicity.

    Secondly, I have a very good friend who is strictly Non-GMO, organic, no nitrites/nitrates, the whole shebang.  We were stationed in Germany and we both have a weakness for mettwurst (raw cured pork either on a roll or a casing) and I would like to surprise him with a batch.  I have found "No Nitrite Cure" and am wondering the calculations/time for curing the pork so that I can make the mettwurst.  T

    Thank you for all the help.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I see you have the same post in the Smoking Bacon Forum. Double posts are not necessary and push other members posts off the Main Page. They could get missed and we want to address everyones posts.  Please don't double post. Thanks a bunch...JJ
     
  3. rog, admin please delete.  I wasn't sure which post to use.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    No problem [​IMG]...Just figured I would let you know...JJ
     

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