Hi,
I have 2 pieces of fresh pork. One is the loin, which in the UK, as bacon, we call back bacon, I believe in the US you call it canadian bacon... and I also have a slab of pork belly.
My question is this...
As the loin is far thicker, it needs 8 days to cure, however the belly only needs 4. I want to smoke them at the same time, so they both need to be ready at the same time. Do I, cure the loin first, and leave the belly in the fridge for 4 days, then begin the belly's curing process? Or, cure them both on the same day? Yes, the belly only needs 4 days, but 8 days curing maybe won't hurt it? Or best of both worlds leave it for 2 days, and cure it for 6 days.
I ask because I'm not sure I want to leave fresh pork in the fridge for 4 days.
Any help is greatly appreciated!
Yianni
I have 2 pieces of fresh pork. One is the loin, which in the UK, as bacon, we call back bacon, I believe in the US you call it canadian bacon... and I also have a slab of pork belly.
My question is this...
As the loin is far thicker, it needs 8 days to cure, however the belly only needs 4. I want to smoke them at the same time, so they both need to be ready at the same time. Do I, cure the loin first, and leave the belly in the fridge for 4 days, then begin the belly's curing process? Or, cure them both on the same day? Yes, the belly only needs 4 days, but 8 days curing maybe won't hurt it? Or best of both worlds leave it for 2 days, and cure it for 6 days.
I ask because I'm not sure I want to leave fresh pork in the fridge for 4 days.
Any help is greatly appreciated!
Yianni