so I have a 5 pound pork belly. Cured with a usual quarter cup salt sugar and two teaspoons of curing salt #2.
After two weeks it was not getting firm. Figured I'd take out of vac seal. Well it was slimy. But no smell. I rinsed it off and threw on another layer of cure.
Anyone have any experience like this?
After two weeks it was not getting firm. Figured I'd take out of vac seal. Well it was slimy. But no smell. I rinsed it off and threw on another layer of cure.
Anyone have any experience like this?