Hello, I've just taken my third pork belly out of the fridge after 10 days of dry curing, rinsed it and rolled/tied it for hanging. The last two seemed to firm up nicely, but this time parts are firm but the meat still seems to have a squishy texture and the fat is a bit sticky... And was easy to roll. Should I just hang it anyway or maybe put more salt on it and back in the fridge for a while?
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4/11/16 at 7:33am