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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?

Software Engineer at Food52

asked over 6 years ago
2 answers 1568 views
B9464ce6 76f7 41db a563 e5ad504521bf  2016 04 05 23 37 37
added over 6 years ago

rinse or it will be very salty

6d812419 52db 4fe8 983a 4431d769882e  rattlesnake ridge me glenn 08.28.10 001
added over 6 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)

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