Can pork belly be in a sealed bag of cure and seasons for 14 days?

[Apriliamille]

I started 2 vac bags of pork belly last saturday they are inch and half thick. im assuming 10 days. but due to work i cant really do anything with it until the following saturday in regards to smoking and cooking it so that will be 14 days. is it ok to go 14 days? its using Duncan Henry's recipe including the Sodium Erythorbate

 

[JckDanls 07]

More than likley your perfect in the 14 day soak..... Pending the cure you used

Duncan Henry's recipe including the Sodium Erythorbate

What for cure does Uncle Hanery's recipe use ?? ...

 

[DougE]

Erythorbate or not, you will be fine at 14 days.

 

[nlife]

Should be good. Do you know what temperature your fridge is at?

I like a fair amount of Duncan Henry's content and products particularly the Jalapeno Cheddar Sausage and the Country Breakfast Sausage. I have tried his recipe on Buck Board Bacon and found it to be too salty for my liking. I use the recipe frequently posted here since it's better balanced.

• 1.5% Salt
• .25% Cure #1
• .75% Sugar

 

[nlife]

What for cure does Uncle Hanery's recipe use ?? ...

Duncan Henry operates a butcher shop in Alberta, Canada. The recipe he uses for bacon in his shop is:

• Salt 25g/kg
• Golden Brown Sugar 20g/kg
• Cure (Sodium Nitrite) 2.4g/kg
• Sodium Erythorbate 3.5g/kg

 

[JckDanls 07]

Duncan Henry operates a butcher shop in Alberta, Canada. The recipe he uses for bacon in his shop is:

• Salt 25g/kg
• Golden Brown Sugar 20g/kg
• Cure (Sodium Nitrite) 2.4g/kg
• Sodium Erythorbate 3.5g/kg

This is for how much meat ???

 

[DougE]

This is for how much meat ???

Says right there ........... per kg.

 

[Apriliamille]

Should be good. Do you know what temperature your fridge is at?

I like a fair amount of Duncan Henry's content and products particularly the Jalapeno Cheddar Sausage and the Country Breakfast Sausage. I have tried his recipe on Buck Board Bacon and found it to be too salty for my liking. I use the recipe frequently posted here since it's better balanced.

• 1.5% Salt
• .25% Cure #1
• .75% Sugar

the laser temp on the pork belly is 38 on the shelf it is on, but that is the bag im tagging

 

[cptnding]

You will be perfectly safe. Just like with any other meat just give it a sniff. If something went wrong you will know without question. With the amount of salt in his recipe you would probably good for another month!
That would be too salty for my tastes but may be perfect for you.
Let us know how it turns out!

 

[JckDanls 07]

Sorry bub... But I'm not seeing in any of the post's... Per kg ... Maybe you can quot/copy where it says "Per kg of meat recipe ??

 

[DougE]

• Salt 25g/kg
• Golden Brown Sugar 20g/kg
• Cure (Sodium Nitrite) 2.4g/kg
• Sodium Erythorbate 3.5g/kg

right there ............ g per kg

 

[DougE]

That would be too salty for my tastes but may be perfect for you.
Let us know how it turns out!

A little salty for my tastes as well, but no problem if they like the salt at that level.

 

[cptnding]

Sorry bub... But I'm not seeing in any of the post's... Per kg ... Maybe you can quot/copy where it says "Per kg of meat recipe ??

Duncan Henry's formula is in N nlife 's post in post #5. The OP has not clarified though.

 

[Apriliamille]

well its my first attempt at doing bacon so ill adjust from there going forward and im sorry i just assumed everyone would have known who Duncan is and what his recipe is

 

[cptnding]

well its my first attempt at doing bacon so ill adjust from there going forward and im sorry i just assumed everyone would have known who Duncan is and what his recipe is

Don't be sorry. Everybody has to start somewhere and the hardest step to take is the first one. You've done that so you're well on your way. That recipe will be well on the side of safety. See how you like it and go from there. I've watched a lot of his videos and it's solid information.

 

[JckDanls 07]

• Salt 25g/kg
• Golden Brown Sugar 20g/kg
• Cure (Sodium Nitrite) 2.4g/kg
• Sodium Erythorbate 3.5g/kg

right there ............ g per kg

My bad... Not use to the metric system...

 

[Gonna Smoke]

A little salty for my tastes as well, but no problem if they like the salt at that level.

well its my first attempt at doing bacon so ill adjust from there going forward and im sorry i just assumed everyone would have known who Duncan is and what his recipe is

As Doug said, that's a little salty for our tastes. For me, we like 1.25% salt and .25% cure #1 for a total salt content of 1.50%. If your bacon turns out more salty than you prefer, reduce the salt by .5% and try again, but don't adjust the cure #1. When I started making bacon earlier this year, I started at 2% total and reduced by .25% until I got to where I am today.

Once you get where you want, try dry cured bacon like this from SmokinEdge ...

True Dry Cured Bacon.

This is our favorite bacon. Here is a 6.5# slab of belly that I dry rubbed with my usual 1.5% salt, .75% sugar and .25% cure #1. I finish with eyeball amounts of white pepper and gran garlic. This will go on a stainless grate into the fridge with a catch pan underneath. 14 days naked no bag...

www.smokingmeatforums.com

It's so easy and has become my favorite bacon. I actually have a belly curing this way right now.

As for the 14 days, I cure all my bacon that long, maybe a couple of days longer when things get in the way...

 

[Apriliamille]

Smokingedge has been very helpful with my intro and start to all things meat home made. Now if I could find a library of his recipes...... Jackpot.. :)

 

[SmokinEdge]

Smokingedge has been very helpful with my intro and start to all things meat home made. Now if I could find a library of his recipes...... Jackpot.. :)

You are very kind. Shoot me a PM or use the search bar at the top right corner of the screen. You can search topic and member name together. Always glad to help so just ask or reach out.

 

[SmokinEdge]

As to time in the bag. I use 1.5% salt with cure 1 to all in at 1.75% sodium and have no problem going 21 days. But if you used the 2.5% salt plus cure 1 all in at 2.75% sodium then you can go 30 days easy even up to 45 days as a maximum.