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Finally got my pork belly curing time dialed in after six months of trial and error.
Switching from a wet brine to a dry cure with Prague Powder #1 for exactly 7 days in a 38-degree fridge gave me a consistent, firm texture and perfect salt level that my customers are actually asking for by name now, so what's your go-to method for bacon?
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william9175mo ago
Wait, isn't Prague Powder #1 for stuff you cook, not for dry-cured bacon you eat without cooking?
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terry_shah175mo ago
Check the label on your Prague Powder container. Number 1 is for short cures where you cook the meat, like bacon you fry. Number 2 is for long, dry cures like salami or country ham you eat without cooking. Using the wrong one is a safety risk, so you gotta be sure.
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sethc124mo ago
Seriously, just read the label.
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