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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-09-2017, 10:03 AM   #16
jimithing78
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Join Date: 06-11-09
Location: Plano, TX
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I've only made my own bacon twice. Both times I did a dry cure for about 7 days followed by a good rinse. Then on a rack in the fridge for 2-3 more days to dry it out more until I smoked it. It's a little too salty for me but still much better than anything store bought. I'll probably decrease my cure time a couple days to see what that does for me.
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Old 02-09-2017, 12:26 PM   #17
Aceman
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Join Date: 07-23-14
Location: NEPA
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I see it changed to 2-3 days, but I've followed this recipe for 2 years now. Here's a quote from down the page further...

Note - 3-5 days.

"2) Pour everything except the meat into a zipper bag large enough to hold the belly. A 1 gallon bag will hold a single 3 pound slab. Zip the bag and squish everything around until well mixed. Now add the belly, squeeze out the air as much as possible and squish some more rubbing the cure into the belly and coat all sides. Put the bag in a pan to catch leaks and place in the fridge at 34 to 38°F for 3 to 5 days. If the belly is thicker than 1.5" check the calculator here. The belly will release liquid so every day or two you want to gently massage the bag so the liquid and spices are well distributed, and flip the bag over. NOTE: If you use more than one slab in a bag it is crucial that the slabs do not overlap each other. Thickness matters!"

Fwiw, I generally cure it 7-9 days and have no issues with it.
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Old 02-09-2017, 01:14 PM   #18
WvQ
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Join Date: 07-04-13
Location: Reedsville, West Virginia
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Yea, my Pork Belly was only inch thick that added to my time being even shorter
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