- Feb 12, 2017
- 701
- 309
Good evening
Are there any concerns with cutting a pork belly into a couple of smaller chunks to brine/cure, instead of leaving as a whole belly?
For example - purchase a 10lb belly and cut up into three smaller chunks that are all brined/cured together. The brine/cure would all be based on 10lbs, even though it is 3 chunks of 3-4lbs each.
Does this impact the ratios or bringing/curing times?
Are there any concerns with cutting a pork belly into a couple of smaller chunks to brine/cure, instead of leaving as a whole belly?
For example - purchase a 10lb belly and cut up into three smaller chunks that are all brined/cured together. The brine/cure would all be based on 10lbs, even though it is 3 chunks of 3-4lbs each.
Does this impact the ratios or bringing/curing times?