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dan123 wrote: ↑Sat Jan 05, 2019 2:15 pmIt’s pork cuts (belly if American, loin for British back), cured in salt, nitrites (pink salt #1, also known as Prague powder), sugar and herbs for 1 week if streaky, two weeks if loin. Quick pointer though, do not do this until you’ve read up on the process, it can be very dangerous, botulism is a very real thing and nitrites are toxic if used in incorrect quantities.
Once cured, I smoke with charcoal and oak to an internal temp of 60 deg C. Wrap immediately in foil and the internal temp will get to 64C which is required to kill all dangerous bacteria.
Last edited by dan123 on Sat Jan 05, 2019 2:23 pm, edited 1 time in total.