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Pancetta not curing?
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...- baconismylife
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- Forum: Curing
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