22 pound belly $1.69 a pound and apparently that's cheap from what I've looked at online. Cured 8 days and now drying in fridge.
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You are probably correct, good thing it's cheap! If that's the case have I wasted my entire belly?
The most liquid I've seen, that has seeped out of the meat is 1 Tbs... That's from 30# + of bellies... Most of the liquid evaporates from the dehydration properties of a refer... That intensifies the pork flavor... Dry aging type thing... 2 weeks in the refer... rinse, dry, pellicle and cold smoke..... back in the refer for at least 1 more week to dry and age and let the smoke distribute throughout the meat...
Some nice meat on those slabs Dave.
A quick question regarding the racks - When you are using them does the liquid that is drawn out of the meat during the curing period drain off the bellies and away? If so do you collect it and redistribute any dissolved salt/cure that is in it back over the meat?
That's the way to do it... some meats will re-absorb the liquid over time.. some don't... pitch it after the curing process is complete.....They were cured in large ziplock bags and flipped everyday. When I took them out after curing and rinsed them, I threw the liquid away with the bags.
That makes sense Dave - I have never thought about trying that as I just assumed that significant brine would be lost. I will give it a go
The most liquid I've seen, that has seeped out of the meat is 1 Tbs... That's from 30# + of bellies... Most of the liquid evaporates from the dehydration properties of a refer... That intensifies the pork flavor... Dry aging type thing... 2 weeks in the refer... rinse, dry, pellicle and cold smoke..... back in the refer for at least 1 more week to dry and age and let the smoke distribute throughout the meat...
The bellies I buy are not enhanced... some bellies for sale are enhanced... more liquid would be noticed with enhanced bellies...