I'll be picking up 4 lbs of pork belly today.
I plan on using this (http://www.susanminor.org/forums/showthread.php?78-Bacon-Honey-Mustard-Cure) recipe.
My plan is to cure as described, cold smoke for the 4-6 hrs suggested then either cook in my oven to an IT of 150 or just refrigerate without cooking and just fry as needed.
My questions are these:
Is it NOT necessary to use a nitrite product if the food will be refrigerated and cooked in a short period of time?
What about the 4-6 hours in the 40-140 zone... is that a problem without nitrite?
I like this (http://www.susanminor.org/forums/showthread.php?542-Maple-Cured-Bacon) recipe also. Can I just use the amount of salt prescribed in the first recipe and the flavorings of the second recipe?
QuoteWhat about the 4-6 hours in the 40-140 zone... is that a problem without nitrite?
That could be a big time problem sans nitrite. For cold smoking I always keep box temp under 80
o F
I would use the nitrite.
It is for microbial protection during smoking.
Yeah... I agree. That first recipe just doesn't look right.
Use the second recipe. It is time tested and proven by many of the members here.