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Slow roasting pork belly tonight. Only time to "cure" (salt+sugar) for 4 or 5 hrs. Rinse it off before cooking as one would with fully cured meat, or not?

Product Manager at Food52

asked almost 5 years ago
2 answers 1382 views
Beb6460e-98c4-4778-a6e3-f19cd33c694b.img__631-1_(1)
added almost 5 years ago

rinse or it will be very salty

6d812419-52db-4fe8-983a-4431d769882e.rattlesnake_ridge_me_glenn_08.28.10_001
added almost 5 years ago

Why are you seasoning pork? Big no no, with porkchops maybe a light seasoning but any other pig should be sugar and sweet spice (clover, allspice, etc)