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Unread 02-12-2013, 07:08 PM   #3
sdbbq1234
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Thanks. I am curing with dry rub seasoning in a vacuum sealed bag. There is a lot of liquid in the bag now as it has been curing for 7 days.

The belly I purchased already had the skin removed and is about 2" thick at the thickest point.

I do plan on taking it out tomorrow evening and starting the soaking process. I plan on soaking for 24 hours (changing water every 8 hours).

Also, how long can I leave it in the fridge to "set-up"? Right ow, I LAN on letting it set-up for 2 days (I will not be able to put it it the smoker until then.). Is this too long?

Thanks again!

wallace
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