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Source: www.firepit-and-grilling-guru.com via justredbeard04 on Gentlemint
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1. He forgot to add actual CURING salt. Without it, if you are going to smoke it, or not eat it immediately, you'll run the small risk of botulism. Curing salt (it's bright pink, but don't confuse it with Himalayan salt... it is different) is dirt cheap. Around $4 a pound and as you use only a tablespoon or so each time, it lasts a very long time.
2. Don't salt it BEFORE you put it in the ziplock. The salt will get on the "zip", and you'll never be able to "lock" the bag. Put the belly in the bag and THEN add salt, zip it up, shake it around to coat evenly, and then reopen and remove as much air as you can.
Crap... you can get curing salt from a real butcher. If not, google "Curing Salt #2".
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