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Recent content by tomtom
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Yeah, I just tried the Brine cure for kicks - it actually came out ok - but the dry cure is just easier - for me - the thing that still puzzles me is the TIME to cure - I let belly cure for 6-7 days and yet many sources say TenderQuick will cure it in about 8 hours - for instance ...." Morton...
I bought some fancy Kurabota belly & dry cured some and brine cured some...the dry came out nice and firm but the brine cured is still kinda limp..... is that the norm for wet cured?
Thanks...
Waikoloa Tom
Found some of the Sugar/Smoke cure here on the Big Island.... I've got 3.35 lbs of pork belly ready for cure...Morton's label instructs to use 1/2 oz. per pound of meat... inside the package is a spice packet which one mixes into the cure at a ratio of 1 1/4 tsp.to the cup of cure. No problem...
Ya know, I've been wondering why we cure pork belly and don't cure anything else - pork loin, butts, stuff like that....is it because we tend to keep bacon longer in the fridge or what? I know about being careful with botulism & tricinosis(sic)....but, why don't the other cuts need precaution as...
...pulled my slabs out of the reefer today, been curing for 7 days now....took one and rinsed real well, sliced off a little and fried...good taste but too salty - even for a mongoose....the're soaking in ice water now, hope a few water changes will leech some salt out.. I may have ruined the...
Well, I added about another tbls to each slab because I'd read that if one leaves the skin on - 90% should be put on the meat side and 10% on the skin side....I'd slathered it all over equally & reckoned I should put more on the meat side.
I'll do what ya'll said and fry up a slice to see if...
Thanks for the replies gents...I'll stick with 7 days cure-time...ummm, I may have put a wee too much TQ on the slabs; I realize one has to be careful to rub the recommended amount in and I did...then on the third day, I put some more on...OK?
Aloha from the Big Island....I finally found a source of Tenderquick here in Hawaii.... after paying $20 for a 2 lb bag to be shipped here...still a bit flummixed about the time required to cure pork belly...all what I read on the web says about 5 - 7 days ...some say to either drain or not...