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How Do You Know When A Pork Belly Is Sufficiently Cured?
EggbertGreenII
Posts: 253
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
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Salt or curing solution?EggbertGreenII 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 occurs in 7-9 days if using a common brine. It should feel stiff and lose any flexibility.Sandy Springs & Dawsonville Ga
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Kosher salt and Prague Powder.unoriginalusername said:
Salt or curing solution?EggbertGreenII 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.Tampa Bay, Florida -
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.EggbertGreenII said:
Kosher salt and Prague Powder.unoriginalusername said:
Salt or curing solution?EggbertGreenII 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.
Dry, then smoke, chill slice fry and enjoy -
Thanks All!unoriginalusername said:
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.EggbertGreenII said:
Kosher salt and Prague Powder.unoriginalusername said:
Salt or curing solution?EggbertGreenII 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.
Dry, then smoke, chill slice fry and enjoyTampa Bay, Florida -
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.EggbertGreenII 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 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.U_tarded said:
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.EggbertGreenII 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.Tampa Bay, Florida -
Once there is no more moisture coming out of the slab,7-10days it's done
https://www.youtube.com/watch?v=g55zobFpHcA
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YW, go on YouTube and look at all the vids for curing bacon, many ways.EggbertGreenII said:Thanks Woodchunk, that's very informative. -
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.bgebrent said:smoke it thenTampa Bay, Florida -
Wrap it in butcher paper and then saranwrap that and put it in the fridge overnight. Really helps the smoke flavour to set before slicingEggbertGreenII said:
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.bgebrent said:smoke it then -
Will do.unoriginalusername said:
Wrap it in butcher paper and then saranwrap that and put it in the fridge overnight. Really helps the smoke flavour to set before slicingEggbertGreenII said:
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.bgebrent said:smoke it thenTampa Bay, Florida
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