I know the mantra is "if in doubt, throw it out" but I'd like a second opinion.
I bought a belly from the packer, it came in vacuum pack. I usually get fresh bellies but not available that day.
I put a belly piece in to dry cure. 1.3kg total weight with skin off.
I calculated at 2.5% salt, 1.5% sugar, and 156 nitrite, and added 3.24g cure #1, 30g salt, 20g sugar.
I dry rubbed the belly piece and sealed it in a ziplock. I've been flipping the bag daily for the past 6 days.
Unlike most times I have cured, the meat has not changed noticeably in firmness or color. It's as if there was no cure at all.
I sliced a thin strip off the edge and the fat is still globby, not solid feeling. There are a few drops of creamy liquid in the bag, not brown sugar tinted brine. Interior color is the same as exterior color, pale pinkish with brown/gray. It does not smell like much of anything at all, good or bad.
I fried the test slice. A little sugar and a little salt, but no bacon taste.
I am SURE that I put the cure in. I am sure the cure is good, because I just finished 30# of smoked sausage.
Should I toss that belly, or is there a way to try to reclaim it?
I bought a belly from the packer, it came in vacuum pack. I usually get fresh bellies but not available that day.
I put a belly piece in to dry cure. 1.3kg total weight with skin off.
I calculated at 2.5% salt, 1.5% sugar, and 156 nitrite, and added 3.24g cure #1, 30g salt, 20g sugar.
I dry rubbed the belly piece and sealed it in a ziplock. I've been flipping the bag daily for the past 6 days.
Unlike most times I have cured, the meat has not changed noticeably in firmness or color. It's as if there was no cure at all.
I sliced a thin strip off the edge and the fat is still globby, not solid feeling. There are a few drops of creamy liquid in the bag, not brown sugar tinted brine. Interior color is the same as exterior color, pale pinkish with brown/gray. It does not smell like much of anything at all, good or bad.
I fried the test slice. A little sugar and a little salt, but no bacon taste.
I am SURE that I put the cure in. I am sure the cure is good, because I just finished 30# of smoked sausage.
Should I toss that belly, or is there a way to try to reclaim it?
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