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    Bacon cure after 3 weeks - what to do about small un-cured area?

    Hi All, I just pulled a whole pork belly from a 3 week wet brine. The meat was nice and stiff, cured! In addition to salt/prague, i used brown sugar, cinnamon, etc that made the brine a darker color - and the belly looks brown-ish all over. Here's the issue: I weighed the meat down with a...
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    3 Week Wet Brine, Too long?

    I’m taking delivery of a whole fresh cut ham in two 1/2s and a whole pork belly. I’m planning a wet cure. Due to travel etc, I am planning 3 weeks in wet brine. Will this be too long? Ordinarily if the brine required 2 weeks, what will this extra week in the brine do? Any recommendations on...
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