I cured 1kg of belly pork for 8 days, It looked like bacon but when I grilled it, it turned white just like normal pork and tasted like sweet pork,
The recipe I used was 1kg salt, 250gm 0f sugar, 5gm saltpetre, I used 85gm of the cure for 1kg of belly pork can someone tell me what I'm doing wrong? DannyBoy