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Pork Belly

post #1 of 7
Thread Starter 



Need some help!  I could geto the bacon to cure right, the bacon did not firm up . But the bacon did not smell bad and i smoke dand tasted fine. i used Morton tender quick anyone might why the pork belly did not firm up.

post #2 of 7

How many days did you cure it?

post #3 of 7
Thread Starter 

7 days

post #4 of 7


post #5 of 7

What was the amount of TenderQuick that you used?  and at what temperature did you store it while curing? Just trying to narrow it down. :)

The bacon doesn't have to be real firm when finished...

post #6 of 7
Thread Starter 

I do not know the temp of frige was i did turn down the  so it would colder  1 table spoon per pound

post #7 of 7

Did ya flip it every day or at least every other day? How was the color?

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