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cdh

cdh

Thinking in a 19th century fashion here: What about giving the raw stuff a heavy salting?  A start down the path to curing would extend the window before things go stinky and slimey, no? And you'd want the stuff seasoned when you cook it anyway.  I just noticed a pack of pork belly in my fridge that had definitely stayed there too long and I had the thought that I should have given it the salt treatment as soon as I bought it, and it would not have been a problem...

cdh

cdh

Thinking in a 19th century fashion here: What about giving the raw stuff a heavy salting?  A start down the path to curing would extend the window before things go stinky and slimey, no? And you'd want the stuff seasoned when you cook it anyway.  I just noticed a pack of pork belly in my fridge that had definitely stayed there too long and I had the thought that I should have given it the sale treatment as soon as I bought it, and it would not have been a problem...

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