Question on brining/smoking pork belly

Discussion in 'Pork' started by albinva, Jan 11, 2015.

  1. albinva

    albinva Newbie

    I did the search thing and could not find an answer to my specific question.  I plan on brining a pork belly for 5-6 days.  A lot of brine recipes call for curing salt as well as kosher salt (including pops brine).  Is it necessary to use curing salt if I plan to wet brine for 5-6 days , then cook at 225 on the smoker.  Conceivably, the only exposure to temps between 40 and 140 is the time from the frig to the smoker.

    Thanks for your response in advance.

  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    If you're keeping it below 40 the whole time it's not technically necessary to use nitrite cure. However, keep in mind that the resulting bacon will not have the same texture, color or flavor as cured bacon. (I'm assuming you're going for bacon)
    Also do a little research and make sure you're aware of the dangers of botulism and other nasties before you start. I'd say you're pretty safe with a moderately strong brine, but you're the one who's ultimately responsible to make sure.

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