Bacon Cure

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rangecop

Fire Starter
Original poster
Mar 1, 2010
39
10
Bitterrot Valey, Montana
I found a pork belly at Costco the other day. Yesterday I used Bear's recipe for a dry cure.  I ended up with four 2 lb slabs put them in zip loc bags and poured the measured cure in, worked it around in the bag.  I then put the bags in aluminum pans (zip side up) the in the refrigerator.  This morning I massaged and turned the bags but one of them had a bad seam and leaked a bit.  I put it in a Tupperware with as much brine as I could milk out of the bag and back in the frigde.  Because the is is only day one in the cure, should I mix up the dry cure and start over or am I good to go in the Tupperware?  Thanks folks.
 
There's no way to know how much cure has been absorbed into the meat. So I wouldn't start over. The safest line to take would be to cook/smoke that belly and have pork belly for dinner. That way it's not a complete loss.

Better safe than sorry.
 
There's no way to know how much cure has been absorbed into the meat. So I wouldn't start over. The safest line to take would be to cook/smoke that belly and have pork belly for dinner. That way it's not a complete loss.

Better safe than sorry.

Hey Case, so after a day is starting over a potential health hazard ? Like the possibility of too much TQ ? Just curious, thanks Case !
 
That's what we did. Rinsed, patted dry, let in sit for bit until it got a slight pellicle, put in the Traeger for 1 hr on smoke setting, then bumped  for about 3 hrs, bumped it up to 250, pulled it when it was 180.  Good supper and excellent pork belly sammiches with fresh tomato and guacamole. Came pout a little on the salty side though but there's none left.  Thanks for the input.
 
Not that it matters now but, you would have been fine taking what Brine you recovered and putting it in a new bag. Cure is still effective at much lower levels than what you started at. The very small amount you lost was inconsequential...JJ
 
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