Belly curing

[theyankeesmoker]

I'm curing two belly slabs for bacon, dry curing. Been flipping each day.

Normally, I do 5 or 6 lbs, and it's ready after day 5 or 6.. but I'm curing a 13lb one and an 8lb one. In the past, the belly would be firm. But im on day 9 now and the belly has firmed up, but not as firm as in the past. Still good to smoke? Or does firmness matter?

 

[Gonna Smoke]

I'm very new to making bacon, but from what I've read, I think you're good to smoke. I have done a dry cured belly and never flipped it. Only bacon I've flipped was my first try and it was bagged...

 

[SmokinEdge]

I'm curing two belly slabs for bacon, dry curing. Been flipping each day.

Normally, I do 5 or 6 lbs, and it's ready after day 5 or 6.. but I'm curing a 13lb one and an 8lb one. In the past, the belly would be firm. But im on day 9 now and the belly has firmed up, but not as firm as in the past. Still good to smoke? Or does firmness matter?

You are fine to smoke. 10 days is my minimum in cure but 14 days is my preferred time, this is just for flavor development. How thick is the thickest part of each belly?

 

[theyankeesmoker]

You are fine to smoke. 10 days is my minimum in cure but 14 days is my preferred time, this is just for flavor development. How thick is the thickest part of each belly?

Great question. About 1.5inch. Thickest part slightly over that. I've always done a day each 1/4". By that measurement I'm good to go as of today. But wanted to hear everyone else's thoughts

 

[JckDanls 07]

If there is no rush I would go a few more days... As SmokinEdge said... Give the flavors more time to develop ...

 

[theyankeesmoker]

If there is no rush I would go a few more days... As SmokinEdge said... Give the flavors more time to develop ...

I might just let the thicker piece go longer. My belly is craving some pork belly