Quote:
Originally Posted by srvy
Yeah my try at smoked cured bacon was a salt bomb failure. All those pink salt cure times and curing salt amounts are bogus. I guess they don't want you to get trichinosis instead they try to kill you with curing salt. I want to try it again because its blt season but damn it's easier to buy Wrights or Burgers Smokehouse.
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100% true! Plus, if you're not going to let it sit for long, and it doesn't take long to go through half of a half-pork belly, so it might not need much curing at all.
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