- Jun 6, 2012
- 374
- 30
Just curious, is there any problem with doing a fry test on pancetta before drying with cure #2 (in the proper proportions)? I don't have a hangup with nitrites or nitrates, just kinda wondering about any safety issues.
On a side note, would it hurt to consume normal quantities of meat with proper amount of cure #2 in it, fresh, before it has had any real time to react and convert?
OK, here's the scenario: Your on a desert island with live hoggies running around and all the cure #2 you could ever want. Now, can I eat my freshly cured pork without problems? Again, assuming proper proportions are used. (There just happens to be scales on this desert island too. Pretty cool island actually.)
On a side note, would it hurt to consume normal quantities of meat with proper amount of cure #2 in it, fresh, before it has had any real time to react and convert?
OK, here's the scenario: Your on a desert island with live hoggies running around and all the cure #2 you could ever want. Now, can I eat my freshly cured pork without problems? Again, assuming proper proportions are used. (There just happens to be scales on this desert island too. Pretty cool island actually.)