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Bacon Cure time question

mrad

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Is two weeks to long to cure a pork belly between 1.5 and 2" thick? I put a dry cure run on it about 9 days ago. As I was getting ready to head out of town for the weekend, I realized I still had the pork belly curing in a vac sealed bag.

Will an additional 3-4 days cause an issue?
 

tropics

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I always go 2 weeks or longer.
Richie
 

Bearcarver

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No, 2 weeks shouldn't hurt.
However if you Dry Cure with TQ, I wouldn't want to cure for much longer than that.
It could get quite a bit more salty.
Be good to give it a "Salt-Fry-Test" to check for salt flavor, in case it needs some soaking.

Bear
 

mrad

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Thanks. No tender-quick was used. Instead I used Cure #1
 

chef jimmyj

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If you used Cure #1 and Salt by percentage of the belly weight, it don't matter how many week it sits. It can never get any saltier then the percent you added...JJ
 

Bearcarver

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If you used Cure #1 and Salt by percentage of the belly weight, it don't matter how many week it sits. It can never get any saltier then the percent you added...JJ

True!
 

SmokinAl

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I always go 2 weeks.
Al
 

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