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Pork belly brine

post #1 of 3
Thread Starter 

Got a couple of Iberico pork bellies 2 days ago and decided to dry brine them with salt and sugar. After 24 hours got a bit of fluid in the tray, dumped it and re rubbed them and today when I check there was no fluid int he tray. Should I be concerned or is this normal for this breed of belly?

post #2 of 3
What did you use to cure with?
post #3 of 3
Every time I dry cure a belly or loin, I leave the brine the cure draws from the meat. It absorbs back into the meat. Not sure about your method requiring you dump it.
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