Recipe Talk

okay, i took the smoke flavored morton's sugar cure and followed the directions...mix 1/2 oz of the salt with 1 lb of the pork belly...BUT, 1/2oz did not seem like enough to cover it....so i did a 2oz to 1lb mix...and packed each 1lb piece in a plastic bag and sealed it..but i read that it should be placed on wood?????

sosooooooo, i took it outafter 3 days, and just covered it in the sugar cure, i mean covered it...placed each piece on a plastic plate, covered it with a napkin, and placed the next plate with a piece of 1lb meat on it...and put the napkin on top..then another plate....so, it has been 7 days...i'm going to let all pieces set one more day..then soak in water.....

have i messed up?...what should the sugar cure rate be?...surely the 1/2 oz per lb is wrong...bu that is what the box says.....and how do you store it for the 7 days?.....

help...is this going to kill me when i eat it?...will the smell tell me if it is spoiled...

and i want to cure a ham....does some one have a good recipe..

thanks,
scotty

Wow,

I have been trying to figure out how to make my own corned beef, pastrami, Montréal smoked meat for some time. You are really ambitious.

It seems as if you have purchased the salt. I would try contacting them do they have a web site?

My butcher makes his own bacon on and is excellent. Next time I visit I will ask him how he makes his bacon.

Best of luck