1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

question on the cure time and one more

Discussion in 'Hot Smoked Bacon' started by seadog92, Oct 18, 2013.

  1. seadog92

    seadog92 Smoke Blower

    Greetings!   I am in the middle of my curing time on my first attempt at bacon.  I made up the cure for 11 lbs of pork belly and added molasses.  I divided it up best I could between the four pieces of belly, vacuum packed them, leaving a little air space for liquid to form, and have had them in the fridge since last Sunday.  My question comes from something I saw on Youtube about curing bacon.  They said that as it cures, the meat is going to put off a great deal of liquid, and become more firm to the touch.  Mine is doing neither.  There's some liquid, but not a great deal, and it still feels like a hunk of raw meat, not firm at all.   Could I have done something wrong, or could I have misunderstood?

  2. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    You have a pork belly that was not injected at a processing plant.....  A real, unadulterated pig belly....  

    They make great, old fashioned bacon....