tag:blogger.com,1999:blog-118846268705809118.post7744224734071149742..comments2023-10-22T08:41:36.448-05:00Comments on Pork Drunk: Home-Cured Smoked BaconPork Drunkhttp://www.blogger.com/profile/08027203490414368214noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-118846268705809118.post-13070536782285670732015-09-24T15:56:58.579-05:002015-09-24T15:56:58.579-05:00I got mine at William Sonoma $9.95I got mine at William Sonoma $9.95sea4chrishttps://www.blogger.com/profile/07874800918354153832noreply@blogger.comtag:blogger.com,1999:blog-118846268705809118.post-6079799275550618752013-05-21T00:26:35.027-05:002013-05-21T00:26:35.027-05:00Thanks for the info. Thanks for the info. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-118846268705809118.post-69092562738309641192012-01-30T14:03:01.452-06:002012-01-30T14:03:01.452-06:00I've done it since I was a kid so I don't ...I've done it since I was a kid so I don't bother with measurements anymore but it's around 1/2 cup of coarse salt, 2 cups demarra brown sugar and around 1/3-1/2 cup of pure maple syrup for a whole belly depending on it's size. Put it skin side down on a rack in a cooler for 4-7 days depending on how thick it is, rinse, pat dry and let sit for a couple hours then smoke it. As for temperature if it's too hot it'll drip, too cool and it takes all day. Nobody's died yet and if your immune system doesn't get use it gets weak.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-118846268705809118.post-23086470996358565832011-11-11T14:16:05.514-06:002011-11-11T14:16:05.514-06:00you do not need nitrates or nitrites the only purp...you do not need nitrates or nitrites the only purpose for big companies is to control botulism food lovers should only use quality ingredients I just used grey sea salt rosemary and pepper and it turned out amazing sure the sea salt is more expensive but it's real saltAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-118846268705809118.post-90501310646213962612011-11-11T14:12:47.313-06:002011-11-11T14:12:47.313-06:00It's better to do it with some grey celtic sal...It's better to do it with some grey celtic salt or any sea saltAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-118846268705809118.post-64714029767023411522011-02-17T09:46:52.622-06:002011-02-17T09:46:52.622-06:00And yes, indeed. The Spice House does carry it. Th...And yes, indeed. The Spice House does carry it. Thanks!Peefhttps://www.blogger.com/profile/17697149587906732610noreply@blogger.comtag:blogger.com,1999:blog-118846268705809118.post-67266911359908812852011-02-16T22:10:55.606-06:002011-02-16T22:10:55.606-06:00i was told you can get it from Spice House downtow...i was told you can get it from Spice House downtown, Old World Third St. id call first and check though.Pork Drunkhttps://www.blogger.com/profile/08027203490414368214noreply@blogger.comtag:blogger.com,1999:blog-118846268705809118.post-30506045921636861232011-02-16T17:51:57.112-06:002011-02-16T17:51:57.112-06:00Did you find pink salt in Milwaukee? If so, can yo...Did you find pink salt in Milwaukee? If so, can you tell me where? I got a ham I need to start curing, so I'm hoping I don't have to order it.<br />Thanks!Peefhttps://www.blogger.com/profile/17697149587906732610noreply@blogger.comtag:blogger.com,1999:blog-118846268705809118.post-69281098483440259342010-10-24T19:49:46.766-05:002010-10-24T19:49:46.766-05:00I'm curious if you have ever tried doing this ...I'm curious if you have ever tried doing this without the nitrate/nitrite pink salt? Can you just substitute more salt in place of the pink salt if I want to avoid nitrates?<br /><br />P.S. Stoked that you are doing this in Milwaukee! I have to hit Bunzels for some pork belly now!Ryan Shttps://www.blogger.com/profile/05044017281799943426noreply@blogger.com