- Joined Sep 11, 2013
Hello all i am in need of some information. I have a Dry brine/curing pork belly in the fridge (34 deg). It has been in the fridge six days and is a inch and a half thick. When i flipped last night the belly felt soft and has not toughened up. Can i save this? I planned on pulling Sunday to enjoy. This will not be smoked unless there is a chance to save it by hot smoking. Thank you all in advance.