How long to cure?

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mdgirlinfl

Meat Mopper
Original poster
Oct 14, 2016
223
39
Gulf Cove, FL
Hi. I'm feeling unsure on these first cures. How long should I leave my 1# pieces of pork belly in the dry cure? Saturday was a week.


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Most go by 7 days per inch thickness. What recipe did you use?...JJ
 
Most go by 7 days per inch thickness. What recipe did you use?...JJ

Cure calculator found on this forum and elsewhere. I subbed maple sugar for regular sugar by weight for two pounds and added black pepper to one pound.


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With dry cure you will need 7 to 14 days depending on the thickness of the meat. Most belly pork will be ready in 7 days and pork loin in 10. Have the confidence that providing you have calculated the cure correctly (and by using one of the calculators here you should be fine) you cannot over cure. If you want to be really sure then leave the belly pork curing for 10 days.

If you want added reassurance then please post up the weight of the meat, cure, salt and sugar and we can then confirm that what you have used is fine.
 
Last edited:
Cure calculator found on this forum and elsewhere. I subbed maple sugar for regular sugar by weight for two pounds and added black pepper to one pound.


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Ok I remember talking about this. Yeah, go by thickness and 7 days per inch...JJ
 
Thanks JJ. I couldn't find the info in any of the old posts and I'm just a little cautious on my first go. [emoji]129299[/emoji]
 
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