Originally Posted by Roguejim
Could the pork belly be hung in a fridge, thereby eliminating the liquid in the bags?
Would you consider writing down the steps of the curing/smoking process so that it could be printed out by us guys that would like to try it ourselves? Thanks.
Certainly it could be hung in a fridge. That is what I would prefer to do but I don't have a fridge that can accomodate it.
Making bacon is something that shouldn't be done without some research since if it's done incorrectly it can result in some serious illnesses. I'd suggest that if you want to make your own bacon pick up a good book on the sibject. "Charcuterie: The Craft of Salting, Smoking, and Curing" by Ruhlman and Polcyn is a good one.