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- Users: Benjamin Joslin
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Bacon cure after 3 weeks - what to do about small un-cured area?
Hi All, I just pulled a whole pork belly from a 3 week wet brine. The meat was nice and stiff, cured! In addition to salt/prague, i used brown sugar, cinnamon, etc that made the brine a darker color - and the belly looks brown-ish all over. Here's the issue: I weighed the meat down with a...- Benjamin Joslin
- Thread
- Replies: 6
- Forum: Bacon
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3 Week Wet Brine, Too long?
I’m taking delivery of a whole fresh cut ham in two 1/2s and a whole pork belly. I’m planning a wet cure. Due to travel etc, I am planning 3 weeks in wet brine. Will this be too long? Ordinarily if the brine required 2 weeks, what will this extra week in the brine do? Any recommendations on...- Benjamin Joslin
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- #bacon #ham #wetcure
- Replies: 3
- Forum: Curing
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