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Cured spicy pork belly


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Just put 1.04kg belly pork on to cure.

I used

2.5g cure no.2

23.5 g salt

13g brown sugar

10g ancho chilli flakes

2.5g smoked paprika 

1g cayenne chilli pepper powder. 

I stabbed the meaty side of the pork with a knife several times before coating everywhere with the cure.


I will give a couple weeks the take out  give it a wash down to get rid of the salt. Pat dry. And leave open with cling film on tip for 3 days. Then vacced into dry age bags and then muslin and will hands outside the fridge until it loses 35 to 40 percent of its weight. I am guessing 2 months but we shall see.



Edited by Justin
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  • 2 months later...

It is finished at last. 2 months hanging. It tastes great nice bit of spice and paprika.  I did spray it a couple f itmes to keep the green mould form developing in the few creases of the meat but its ok.

If it lasts will bring some to the national. No promises


Edited by Justin
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Couple months of leaving it hanging in semi permeable bag and muslin and that is hopefully what you get. I still think that first one i did with smoked paprika was nicest (the one you tasted) but this is a very close 2nd.

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