I had a 10 lb. pork belly that I cured in the fridge with curing salt, salt and other spices for 6 days. Yesterday after rinsing and soaking I put in the oven on a rack for 2 hours at 200 degrees, this was around 4pm.
Today I went to put a dish in the oven when I discovered the pork belly/bacon still in the oven. I must have turned it off and forgot about it.
Should I just throw it out and start over? Not sure if the curing process protected it at all, it was not a dry curing.
Invite a friend to chime in on this discussion.Email a Friend
by Amy Sowder and Jen Wheeler | Many of us have had it with the pumpkin madness. Enough already with these pumpkin-spiced lattes and...
by David Watsky | Think you're a picky eater? Don't worry, even the best chefs in the world have foods they didn't always...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.