Question about maken Bacon

[tibor stotz]

I have a question for the group .Eight days ago I bought a 12lbs. pork belly and planed to make maple bacon.I have made this a few times before.all have turned out better then I can invisioned. This batch the belly didn't firm up like the rest.I thought that maybe I forgot to add the pink salt. but I didn't .I'm thinking to make a new batch of dry rub and wash the belly pcs. and put fresh rub on them. Any one run into this problem before ?? If any one can come up with the fix Please let me know,I don't want to waste my favoret meat BACON !! thanks Tibor

 

[tjohnson]

Is the meat slimy or have a smell?

I wouldn't cure again, but that's just me

Guys with more knowledge will pipe in soon

 

[diggingdogfarm]

Some bellies don't firm up as much as others.

A fry test should tell you for sure if you added cure or not.

As Todd said, I wouldn't try to cure it again, that may vary well ruin it and you'll go above the recommended safe level of nitrite.


~Martin