Bacon Cure time question

[mrad]

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?

 

[pc farmer]

No it wont hurt. 2 week is my min time anyway.

 

[tropics]

I always go 2 weeks or longer.
Richie

 

[Bearcarver]

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]

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

 

[Bearcarver]

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

Should be no problem then.

Bear

 

[chef jimmyj]

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]

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]

I always go 2 weeks.
Al