Okay Jake got the fire going in me so here's my questions . I bought a pork belly with the rind on it and I skinned it so now I have 15 pounds of meat that I cut into 6 chunks. I used 1 cup of maple syrup and 1/2 cup each on brown sugar and Kosher salt with 2 tablespoons of cure and BP. This gooey mix was rubbed into the meat and placed in ziplocks and into the fridge. I will flip them everyday .The chunks vary in thickness so how long should they stay in the fridge ? They varied from 1" to 2" in thickness . And I paid 20 dollars for the belly, Was that a good price?
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