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How Do You Know When A Pork Belly Is Sufficiently Cured?

I have a 4.5 pound pork belly that I've had in the cure for 6 days now. I've been turning it every day and it has lost a lot of water. I plan to let it cure for  a few more days unless further enlightened.
Tampa Bay, Florida

Comments

  • I have a 4.5 pound pork belly that I've had in the cure for 6 days now. I've been turning it every day and it has lost a lot of water. I plan to let it cure for  a few more days unless further enlightened.
    Salt or curing solution?
    Large BGE 2013, Minimax 2018 
    Instagram: @smokingdadbbq  Collection of my best BGE foodporn shots 
  • bgebrentbgebrent Posts: 19,300
    It occurs in 7-9 days if using a common brine. It should feel stiff and lose any flexibility. 
    Sandy Springs & Dawsonville Ga
  • I have a 4.5 pound pork belly that I've had in the cure for 6 days now. I've been turning it every day and it has lost a lot of water. I plan to let it cure for  a few more days unless further enlightened.
    Salt or curing solution?
    Kosher salt and Prague Powder.
    Tampa Bay, Florida
  • I have a 4.5 pound pork belly that I've had in the cure for 6 days now. I've been turning it every day and it has lost a lot of water. I plan to let it cure for  a few more days unless further enlightened.
    Salt or curing solution?
    Kosher salt and Prague Powder.
    You’re done now I think. I’d rinse off and slice off a small piece to fry up to check your seasoning.... if two salty into a ice water bath with some potatoes to pull out some sodium. 

    Dry, then smoke, chill slice fry and enjoy 
    Large BGE 2013, Minimax 2018 
    Instagram: @smokingdadbbq  Collection of my best BGE foodporn shots 
  • EggbertGreenIIEggbertGreenII Posts: 253
    edited January 12
    I have a 4.5 pound pork belly that I've had in the cure for 6 days now. I've been turning it every day and it has lost a lot of water. I plan to let it cure for  a few more days unless further enlightened.
    Salt or curing solution?
    Kosher salt and Prague Powder.
    You’re done now I think. I’d rinse off and slice off a small piece to fry up to check your seasoning.... if two salty into a ice water bath with some potatoes to pull out some sodium. 

    Dry, then smoke, chill slice fry and enjoy 
    Thanks All!
    Tampa Bay, Florida
  • U_tardedU_tarded Posts: 1,675
    I have a 4.5 pound pork belly that I've had in the cure for 6 days now. I've been turning it every day and it has lost a lot of water. I plan to let it cure for  a few more days unless further enlightened.
    It should feel firm to the touch when it’s done, not soft at all like when you first purchased it.  It’s hard to describe but it’s one of those things you know when it’s firmed up. 
  • U_tarded said:
    I have a 4.5 pound pork belly that I've had in the cure for 6 days now. I've been turning it every day and it has lost a lot of water. I plan to let it cure for  a few more days unless further enlightened.
    It should feel firm to the touch when it’s done, not soft at all like when you first purchased it.  It’s hard to describe but it’s one of those things you know when it’s firmed up. 
    It seems to be pretty firm now, I think I'll  pull it tomorrow and rinse. I plan to do as Unoriginalusername suggested and cut off a slice and fry it to see if I got enough salt out of it. Thanks for the suggestions.
    Tampa Bay, Florida
  • WoodchunkWoodchunk Posts: 911
    Once there is no more moisture coming out of the slab,7-10days it's done


  • Thanks Woodchunk, that's very informative.
    Tampa Bay, Florida
  • bgebrentbgebrent Posts: 19,300
    smoke it then
    Sandy Springs & Dawsonville Ga
  • WoodchunkWoodchunk Posts: 911
    Thanks Woodchunk, that's very informative.
    YW, go on YouTube and look at all the vids for curing bacon, many ways. 
  • bgebrent said:
    smoke it then
    The smoking part is what I'm really looking forward to doing. I have the cold smoking attachment for my Bradley smoker and am anxious to try it out using the A-maze-n tray. I'm thinking I'll use apple smoke for about 6 hours.
    Tampa Bay, Florida
  • bgebrent said:
    smoke it then
    The smoking part is what I'm really looking forward to doing. I have the cold smoking attachment for my Bradley smoker and am anxious to try it out using the A-maze-n tray. I'm thinking I'll use apple smoke for about 6 hours.
    Wrap it in butcher paper and then saranwrap that and put it in the fridge overnight. Really helps the smoke flavour to set before slicing 
    Large BGE 2013, Minimax 2018 
    Instagram: @smokingdadbbq  Collection of my best BGE foodporn shots 
  • bgebrent said:
    smoke it then
    The smoking part is what I'm really looking forward to doing. I have the cold smoking attachment for my Bradley smoker and am anxious to try it out using the A-maze-n tray. I'm thinking I'll use apple smoke for about 6 hours.
    Wrap it in butcher paper and then saranwrap that and put it in the fridge overnight. Really helps the smoke flavour to set before slicing 
    Will do.
    Tampa Bay, Florida
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