7 Sodium Nitrite vs "Natural Cured"

In this episode Travis and David talk about sodium nitrate versus "natural curing". And give recipes at the end. Credits Travis Stockstill Producer/audio editing Travis stockstill Clips Union pacific ring the bell The Simpsons Outreau music Crob Lund Contact us at The Meat Block Twitter @themeatblockpod https://www.instagram.com/themeatblock/ https://www.spreaker.com/show/2220980 Questions mailto:themeatblockpodcast@gmail.com Travis Twitter @usabutcher https://www.instagram.com/americanbutcher/ https://www.spreaker.com/user/americanbutcher Booking mailto:theamericanbutcher@gmail.com David https://www.instagram.com/afarmbutcher/ mailto:dvzarling@gmail.com David’s ‘old-timey salt pork’ recipe, or traditionally uncured unsmoked bacon. Ingredients : Slab of pork belly Salt Brown sugar Maple syrup Black pepper Method : Weigh your slab of pork belly to be turned into bacon. The sides should be trimmed and straight, all glands, nodes and skin removed, and the slab squared up. The weight of your slab of belly is the reference weight for the salt and sugar cure. Weigh your salt to 3.25% of the total weight of the belly. Place salt in large mixing bowl. Weight the maple syrup to 0.75% of the total belly weight. Pour that into the bowl with the salt. Weight brown sugar to 1.75% of the total pork belly weight. Add to mixing bowl. Mix all ingredients in bowl thoroughly. Spread cure on belly evenly, so you have none leftover. Sprinkle liberally with black pepper.  Seal belly in vacuum sealer, or in a large ziplock bag (it’s ok if you have to split it up between bags.) Refrigerate for 10 days, flipping the belly every other day to ensure good contact with the brine. After 10 days, remove from sealed bag, rinse with cold water and pat dery. Lightly coat outside of slab with black pepper.      The belly is ready to slice and fry, but for a more developed flavor, I recommend wrapping the slab in cheesecloth and hanging it in a dark room that stays between 60 and 70 degrees and letting it dry there for another week or two. The enzymatic and bacterial actions will build flavor and reduce water weight in the meat