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solagrowa on
Im making some pancetta using a salt box cure method. While rinsing off the salt i noticed there were areas of the pork belly that would open and close such as areas along muscle separations like that pictured. When i flip this piece over it will close that area up again. Will this cause botulism?
eskayland on
Gotta tie the roll up super tightly and continue tightening as it shrinks.
3 Comments
Hi /u/solagrowa if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Im making some pancetta using a salt box cure method. While rinsing off the salt i noticed there were areas of the pork belly that would open and close such as areas along muscle separations like that pictured. When i flip this piece over it will close that area up again. Will this cause botulism?
Gotta tie the roll up super tightly and continue tightening as it shrinks.