to anyone who has dry curing experience, or anyone who might know for that matter,
I rubbed my bellies with the cure wich was 1cup salt 1 cup powdered dextrose and 1\4 cup cure#1
I stacked them in a tub tightly one on top of the other meat side up just like the recipe says to,
my bin fit two side by side I had 4 pieces so ther was 2 stacks of 2 right beside each other.
I left it go for 2 days and the brine was not covering them so the recipe says to make a brine with the same amounts listed above but mix it with 1 gallon of water,
I didn't need that much so I cut the recipe for the brine in half, I poured it in and weighted down the bellies so they were completely covered and put back in the fridge for 10 days... recipe says to cure 1lb per day not to exceed 3 days past the 10 day cure, and I had 10lb of bellies
this morning was 10.5 days.
I took the bellies out to rinse and on the meat side of the bottom bellies the meat was still red like the day I put it in there,
did this cure uneven? or is there another reason the meat was still pink?
I THINK i read somewhere if oxygen doesnt get to the meat while curing it will stay pink, but I can't find that info now when I need it...LOL
Any help would be appreciated
right now I have over hauled them and put them back in the Brine in the fridge