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

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EggbertGreenII
EggbertGreenII Posts: 253
in EggHead Forum
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
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  • unoriginalusername
    unoriginalusername Posts: 1,065
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    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.
    Salt or curing solution?
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  • bgebrent
    bgebrent Posts: 19,636
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    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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  • EggbertGreenII
    EggbertGreenII Posts: 253
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    unoriginalusername said:
    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.
    Salt or curing solution?
    Kosher salt and Prague Powder.
    Tampa Bay, Florida
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  • unoriginalusername
    unoriginalusername Posts: 1,065
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    EggbertGreenII said:
    unoriginalusername said:
    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.
    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 
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  • EggbertGreenII
    EggbertGreenII Posts: 253
    edited January 2019
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    unoriginalusername said:
    EggbertGreenII said:
    unoriginalusername said:
    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.
    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
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  • U_tarded
    U_tarded Posts: 2,042
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    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 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. 
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  • EggbertGreenII
    EggbertGreenII Posts: 253
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    U_tarded said:
    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 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
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  • Woodchunk
    Woodchunk Posts: 911
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    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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  • EggbertGreenII
    EggbertGreenII Posts: 253
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    Thanks Woodchunk, that's very informative.
    Tampa Bay, Florida
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  • bgebrent
    bgebrent Posts: 19,636
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    smoke it then
    Sandy Springs & Dawsonville Ga
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  • Woodchunk
    Woodchunk Posts: 911
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    EggbertGreenII said:
    Thanks Woodchunk, that's very informative.
    YW, go on YouTube and look at all the vids for curing bacon, many ways. 
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  • EggbertGreenII
    EggbertGreenII Posts: 253
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    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
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  • unoriginalusername
    unoriginalusername Posts: 1,065
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    EggbertGreenII said:
    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 
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  • EggbertGreenII
    EggbertGreenII Posts: 253
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    unoriginalusername said:
    EggbertGreenII said:
    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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