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Did I OVER cure my bacon, leaving it in pop's cure for 21 days?

post #1 of 4
Thread Starter 

Hi,

I got 12lbs of pork belly from my supermarket and put it in pop's cure.  I was planning to leave it in for 7-10 days, but I got called away from home and I just got back.  I'd guess it's been sitting in a fridge at 38degrees in pop's cure for 21 days.  I actually forgot when I put it in. 

 

Today I dumped out the wet cure, washed it off,  and I'm soaking it in some water.  It doesn't smell bad, but should I even bother smoking it?  Is it dangerous to eat or serve to friends?  I probably only spent $36 on the meat.

 

Thanks!

post #2 of 4

Burrben,

 

No, you did not over cure the meat.  The meat will only absorb brine until the salinity levels in the brine & the cure are equal.  This is called equilibrium.  After that, the meat is just sitting in cold salt water.  Curing a ham takes longer than the 21 days anyway.

 

Don

post #3 of 4

Hello and welcome!

 

It should be fine.

 

I see this is your first post, so would you mind going over to Roll Call and introducing yourself please. 

While you are there please read through the Terms of Service if you haven't already done so. These are the Rules of the forum!

 

Thanks!

post #4 of 4

Your belly is fine - You can't really over cure something but you can under cure it. If it sits in the brine too long the meat will get mushy & start to break down. Go ahead & smoke it & enjoy your bacon  thumb1%20copy.gif  Just make sure you take some pics for us  :biggrin:

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