Homemade bacon is better. (Pic heavy)

[scon]

Originally Posted by Andrew357

Alrighty.

Meat is currently in the cold room doing it's thing (since Saturday) but I have 2 questions:
- I made a curing mix very similar to OP and I have a fair bit of fluid in my bags, even on my dry ones. Is this something to be concerned about?
- I will be away for the weekend so they'll be curing for 10 days instead of the suggested 7. Any problems?

The fluid in your bags (brine) is no problem, you want the liquid to leach out of the pork belly. That's why bacon is firmer than pork. 10 days curing is no problem - could be a little salty though, if it is, no biggie, just blanch before eating to remove a little of the salt.

Ruhlman on the forgiveness of cured meat.

[Andrew357]

Originally Posted by scon

The fluid in your bags (brine) is no problem, you want the liquid to leach out of the pork belly. That's why bacon is firmer than pork. 10 days curing is no problem - could be a little salty though, if it is, no biggie, just blanch before eating to remove a little of the salt.

Ruhlman on the forgiveness of cured meat.

Thanks for that link, interesting read.

I was just surprised at the amount of brine in so little time. I might get my sister to do the final bit @ the 7 day mark so I don't have to worry about the saltiness. We'll see

Looking forward to the results!