Should I Smoke it or Trash it

[dillonv]

I was just attempting to cure my first pork belly for bacon when I had to go out of town for work. It's been curing in my fridge for almost a month and it was only flipped a couple days before I had to leave. I cured it with pink salt #1, salt, sugar, and pepper. I doesn't smell bad. Should I try to smoke it or just throw it out. Thanks for any advice!

 

[SmokinAl]

Smoke it!
It may be the best bacon you have ever had!
If it's been in there a month, there was no reason to flip it.
Was there a lot of liquid in the bag?
Take it out of the bag, rinse it off & put it on a drying rack uncovered in the fridge for 3 or 4 days.
Then 10-12 hours of cold smoke should do it.
After smoking it, then another 3 or 4 days drying it in the fridge on a drying rack uncovered.
Then freeze it for 3 or 4 hours & slice it with your slicer.
Al

 

[whistech]

You done yourself a big favor by curing it that long. Follow Smokin Al's advice and you will be pleased.

 

[dillonv]

Thank you for the putting my mind at ease. I was worried that I ruined a nice belly. Yes, there was a lot of liquid. It's in the fridge on a rack drying right now. I did plan on cold smoking it with some hickory and apple. Thank you, again!