Is fat layer a barrier

[Fishsmoke]

When meat is being cured the sodium nitrite slowly is absorbed into the meat. I've read somewhere that the rate of absorption is around 1/4 inch per day. This occurs from all sides of a piece of meat and may take days until the center has been cured.

My question: Fat has no hemoglobin so is not "cured", but does fat act as barrier to the movement and adsorption of the cure mixture? I am thinking about a pork belly with a thick layer of fat. Is the area just under the fat layer similar to the center of piece of meat without a fat layer?

 

[SmokinEdge]

Welcome from Colorado.

The process of curing is driven by diffusion and osmosis. This reaction is with sodium and water..

Meat contains about 75% water, where fat only contains 10% or less water.

So yes, the diffusion is slower through fat layers but it still goes through. The time line for curing a brisket flat and a pork belly are the same. One being solid muscle and one with muscle and fat layers. The time line of 1/4” per days works in either case.