- Joined Dec 24, 2006
I have a pork belly that is divided into 3 pieces, they all have Tender Quick cure on them and some assorted spices (Dry rubbed). I used a vacuum sealer and they are in the fridge. How long do you experts think I should let them cure? Each is right at 3 lbs and not over 2 inches thick or so. i have heard that the vacuum sealing speeds up the process. I don't want to over or under cure them.