Bit of curing help needed!
I have been curing a full Pork belly, cut into 3 plus a pork loin for 7 days. I decided to take the belly out, rinse and prep for smoking tomorrow. I trimmed the sides up for neatness and fried the cuttings off to see what the results were like and it was just "Very Salty". Thinking that it was because the belly was thin and been in too long, I took out the loin (it was going to go for 10 days) but it too was " very salty".
I followed the mantra of 50% - 50% salt (Kosher) to sugar (Light Brown) and the correct dosage of Prague # 1 so what have I done wrong? should I have only gone for 5 days. I went 5 days with a piece of Beef (Corned Beef) and there was a slight grey circle in the middle when cooked which suggested I should have left it longer?????.
They look great however, I have taken photos (new IPhone 6) but for some reason my PC is saying there are no photos? Working on that one!
To hopefully salvage them, I have placed them all in an Ice water bath and going to to do regular changes of water over the next 24 hours.
The loin was to be roasted but I'm worried that will intensify the saltiness so may go for boiling with regular water changes.