Pork Belly Question

[rickgregory]

Ah. Yeah that’s just salt. Nothing special for curing

[HawkerXP]

With the weather we've been having just stick it outside.

[DavidNorcross]

Agree with Jerod but 'm curious what do you mean by ", I have pink salt, but not the Prague powder"

Correct, I have the Himalayan Pink Salt Sorry for not clarifying. Thank you all for the comments.

[holehogg]

Im thinking may be Himalayan salt.

[rickgregory]

Agree with Jerod but 'm curious what do you mean by ", I have pink salt, but not the Prague powder"

[Jerod Broussard]

Should be good. Keep the fridge COLD.

[Dadof3Illinois]

IMO I wouldn’t have any issues holding it in the fridge for 3 days prior to starting the cure. But there are some way smarter folks about this subject than I in this group so I hope they comment here.

[DavidNorcross]

I purchased a whole hog recently. I have a great looking belly that I am going to cure and smoke for bacon. I took it out of the freezer to thaw so I can start to cure and realized that I am out of Prague Powder 1, I have pink salt, but not the Prague powder. I am not able to get it here locally and have ordered. The meat has thawed in the fridge and is ready to go but my powder will not be here until Tuesday or Wednesday.

I have studied this page https://amazingribs.com/tested-recip...g-meats-safely in depth and I am perhaps worrying too much. The belly is in the fridge still in the cryovac and has not started the cure process. Am I safe to hold it there until Tuesday or Wednesday before I start to cure? I am probably over thinking this one.

Thanks...