Curing Bacon Question

CarolinaCrazy

I'm curing up a batch of 3 nice 2.5-3 lb bellies.  They are too long to fit in any zip locs I have. I could trim them but would leave odd sized pieces. 

Can I just put them on a sheet tray and wrap them tightly? They won't be 'air tight' like they woudl in vacuum or ziploc. Does that matter for a bacon cure?

thx

grege345

I'd buy bigger zip loc if it were me.

Focker

Yeah it does matter, you want to overhaul them ensuring the cure contacts all sides.  

Don't trim.  Get a bigger Ziploc.  I've found 2 gal bags that work fine.  

This is one of the reasons I no longer use a dry cure and brine/pickle.  Throw it in a bucket with a plate on top to hold them down, place it in the fridge, and move it around every couple of days to make sure even the pieces that may come into contact with the bucket, are cured.  

piney

CarolinaCrazy, where did you find the pork bellies? I too want to try this. 

CarolinaCrazy

@piney - PM'd you

CarolinaCrazy

@focker - can you point me to your brine recipie for bacon?

thx

Canugghead

I'd dry cured Montreal smoked meat, belly bacon, shoulder bacon, loin shoulder by wrapping them tightly with multiple, overlapping layers of wide food wrap,  like a mummy. I flip them couple of times a day.

piney

Thanks CarolinaCrazy I am very interested in this.....I might be begging you for pointers!!

Focker

I've been using the recipe below and tweaking it to taste, cutting the salt, adding molasses, and straining aromatics.  It's a balancing act, sweet vs salt.  I have yet to try the Splenda products, but my friend has cured some fantastic Berkshire with them.  

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

cook861

I wouldnt use Splenda it is not a natural ingrident