- May 1, 2019
- 5
- 0
Good evening all.i have a quick question about curing pork belly in the fridge for bacon.? i have done quite a bit in the last few months,usually i just do a 7 day cure and then smoke them for about three hours but this batch i have in the fridge is at 24 days cured..meat feels really firm.A friend of mine told me about soaking in cold water after curing just to take out some of the saltiness.? any tips or suggestions you have are always welcomed ..thanks in advance..