Hey everybody,
I'm looking for an opinion; I'm sure I'll get one.
I am dry curing some pork belly right now; it's day 3 of the cure. After doing a bit of poking around and finding a recipe from someone I considered knowledgeable, I left sodium nitrite out of the recipe. I have made bacon once before in this manner to no ill effect. Now reading a bit more I'm starting to get spooked and was hoping for advice/opinions.
What are peoples' thoughts on bacon cured without sodium nitrite(or trate).
Considering it is day three is it too late to add pink salt to the cure? Would this be effective? I would like to smoke the belly 6 days from now. Additionally, I intend to smoke the belly at 200-210F until it hits 150F internal temp. I believe this is out of the bacteria danger zone; would it suffice?
Can it be saved? Am I overreacting?
Cheers and thanks!
Ben
Vancouver, BC
I'm looking for an opinion; I'm sure I'll get one.
I am dry curing some pork belly right now; it's day 3 of the cure. After doing a bit of poking around and finding a recipe from someone I considered knowledgeable, I left sodium nitrite out of the recipe. I have made bacon once before in this manner to no ill effect. Now reading a bit more I'm starting to get spooked and was hoping for advice/opinions.
What are peoples' thoughts on bacon cured without sodium nitrite(or trate).
Considering it is day three is it too late to add pink salt to the cure? Would this be effective? I would like to smoke the belly 6 days from now. Additionally, I intend to smoke the belly at 200-210F until it hits 150F internal temp. I believe this is out of the bacteria danger zone; would it suffice?
Can it be saved? Am I overreacting?
Cheers and thanks!
Ben
Vancouver, BC