Thanks for caring about health of my daughter. I've been doing it for
years without food poisoning. Please don't knock something that you
don't know anything about or haven't done it yourself.

Here is the complete step if you want to experiment.

1 kg of pork belly, cut into 2 inch wide stripes.
20 g of salt,
60 g of brown sugar
1/2 cup dark soy sauce (roughly, I never measure it)
1/4 cup of chinese cooking wine (I never meaure it either)

Marinate it in fridge for 3 days. Then pat it dry with paper towl. Hang
in a well ventilated place until it becomes firm.

Please report back with actual experience next time.


Steve Wertz wrote:
> On 10 Jan 2007 12:23:34 -0800, wrote:
>
> > I've been watching my grandma and father doing it at home for years.
> > Now it's my turn to make it for my daughter.
>
> Make sure you get the *complete* recipe from one of your folks
> first. For your daughter's sake.
>
> > What food poisoning? Please educate me.
>
> You can't hang raw pork at room temp for several weeks without
> using some nitrites or much (MUCH!) more salt than you casually
> mentioned.
>
> -sw