I'm curing 7kg porkbelly to make bacon. Bought prague powder (asked the guy at the store and he said it's #1). But after some research..i found that it's actually #2... do I have to throw the meat away now?
Dry rub
Salt (weight of belly x 0.02)
pepper (weight x 0.02)
Brown sugar (weight x 0.01)
Curing salt (weight x 0.002)
Rub everything on bellies and put in ziplock bag in refrigerator for 7days. Flip them once a day. Wash everything off on day 7 and hot smoke on day 8 until int temp is 140f.
Will I get sick because of the wrong curing salt?
Please help..
Dry rub
Salt (weight of belly x 0.02)
pepper (weight x 0.02)
Brown sugar (weight x 0.01)
Curing salt (weight x 0.002)
Rub everything on bellies and put in ziplock bag in refrigerator for 7days. Flip them once a day. Wash everything off on day 7 and hot smoke on day 8 until int temp is 140f.
Will I get sick because of the wrong curing salt?
Please help..