Re: Dry cure bacon timing
Posted: Wed Feb 10, 2016 3:17 pm
After two years of experiments curing pork belly these are my conclusions. 1) dry cure is definitely the best
2) Curing in a bag produces a tougher bacon. 3) I cure in a tray in a fridge using a weighed quantity of cure, (at the moment I use 45 gm of cure per kilo of belly but the result somewhat salty). I cure for 7 days, rinse then dry for 1 or 2 days, smoke lightly then hang for three weeks minimum. The improvement in flavour and quality compared with a shorter hanging period is quite remarkable. I hope to add more detail in a few months time.
2) Curing in a bag produces a tougher bacon. 3) I cure in a tray in a fridge using a weighed quantity of cure, (at the moment I use 45 gm of cure per kilo of belly but the result somewhat salty). I cure for 7 days, rinse then dry for 1 or 2 days, smoke lightly then hang for three weeks minimum. The improvement in flavour and quality compared with a shorter hanging period is quite remarkable. I hope to add more detail in a few months time.