First off, we used amazing ribs recipe for this batch.
I used this my first time and loved it. My FIL wanted to make it with me this time. We got 2 pork bellys and cut them into manageable sizes. I couldn't find 2-2.5 gallon zip bags at the stores, but my wifey found some at the Christmas tree shop (they're generic w/that slide thing). Skip ahead...
Tuesday I went up to smoke them at his house and he already had them going in the smoke house. I need to mention that he has the charcuterie book and made sausage, kilbasi, sopersata and salami for 25 years, but never did bacon. We went down the basement and he's washing out plastic containers. He said that the plastic bags were leaking so he put the bellys in these and covered over half of the belly with the cure and flipped them once a day. Done properly in the bag, they're generally covered all the way for 7 days (for 1 1/2"). We cured them for 9 days.
What are the odds of this being bad? How do I tell? Thanks for any help. Aceman
I used this my first time and loved it. My FIL wanted to make it with me this time. We got 2 pork bellys and cut them into manageable sizes. I couldn't find 2-2.5 gallon zip bags at the stores, but my wifey found some at the Christmas tree shop (they're generic w/that slide thing). Skip ahead...
Tuesday I went up to smoke them at his house and he already had them going in the smoke house. I need to mention that he has the charcuterie book and made sausage, kilbasi, sopersata and salami for 25 years, but never did bacon. We went down the basement and he's washing out plastic containers. He said that the plastic bags were leaking so he put the bellys in these and covered over half of the belly with the cure and flipped them once a day. Done properly in the bag, they're generally covered all the way for 7 days (for 1 1/2"). We cured them for 9 days.
What are the odds of this being bad? How do I tell? Thanks for any help. Aceman