Made a post a while ago about curing a pork belly, made a lot of controversy in not using pink salt. Went a head and cured the belly. This is the result.
Wrapped in cheese cloth and left to dry in regular fridge. Salted and left in ziplock with the air pushed out for two weeks. 4% salt by weight. After removing, rubbed it down with Kashmiri chilli, sugar, juniper and other spices like bay leaf and powdered garlic.
Removed at 32% weight loss.
There is no off smell, the outside smells great because of the spices. The inside smells like meat. Just regular meat. Nothing off, nothing foul, nothing off putting.
Outside isn’t fully hard. Something a little less than a jerky texture. I expected this because it’s a regular fridge.
Whole muscle used, cut down the center in half to make two different pancettas.
Any thoughts, warnings, red flags you see? Did not use pink salt.
by Geop1991
6 Comments
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Took a small bite. Sliced a thin peice. Tastes fine.
You dead or sick yet? If you’re reading this 24hrs after this post you’re fine!
Looks heckin’ sick, my guy.
Looks good to me. Little bit of hardening at the top but that’s nitpicking, not a safety issue.
Honestly it looks great.