Hope this grows into a hobby, I think it will.
I've been thinking about preserving pork belly with salt now for a couple years and want to give it a try this fall. Doesn't look too difficult, have studied and read a ton on YouTube both from a current perspective and how it was done in the 18th century, and can't get past the first hurdle of confusion. the salt.
If anyone has preserved pork belly using salt and has really good skills in that arena can you suggest a good salt brand for this specific purpose that doesn't have all the extra additives that are said to be avoided when using salt for preserving, and why, also don't quite understand how nitrates and nitrites enter into this.
Is Kosher salt good to use whose only ingredients are salt, and yellow prussiate of soda (anti-caking agent). Feel free to expand on these questions or hidden secrets. TIA
I've been thinking about preserving pork belly with salt now for a couple years and want to give it a try this fall. Doesn't look too difficult, have studied and read a ton on YouTube both from a current perspective and how it was done in the 18th century, and can't get past the first hurdle of confusion. the salt.
If anyone has preserved pork belly using salt and has really good skills in that arena can you suggest a good salt brand for this specific purpose that doesn't have all the extra additives that are said to be avoided when using salt for preserving, and why, also don't quite understand how nitrates and nitrites enter into this.
Is Kosher salt good to use whose only ingredients are salt, and yellow prussiate of soda (anti-caking agent). Feel free to expand on these questions or hidden secrets. TIA
