Thanks for the tips on curing everyone. I have a 5 lb belly on order. It will be here this coming Tues. Couple of questions for you all. Has anyone done the cure without the pink salt (sodium nitrate)? I have read that the bacon won't keep as long without this, and it won't look as much like store bought bacon. I am trying to decide if I should do the cure with or without the pink salt. (I am still trying to locate a store that sells it, I am in Canada, so we don't get as get a selection as you folks across the line. Some say that the sodium nitrate isn't good for you. I have been eating store bought bacon all my life. So I don't know that I wouldn't use it, just wondering what the general conscience is. Any input on whether or not to use it or not would be appreciated.
Also one other question, some people just put the belly into a zip lock bag and flip it everyday, but I don't know if they drain the moisture out of the bag or not??? Others put the belly on some kind of rack so that the belly isn't laying in the moisture. Help me with that Please. Not sure what the best or easiest method is. Looking forward to this. Thanks for the info everyone.
Large, small, and a mini