I've read a lot trying to figure out the proper curing time for belly bacon using Pop's brine. In one of the threads I read that 1/4" per day was a safe bet, and that was 1/4" from both directions. So, my understanding is, if you have a 2 1/2" belly, it could be done in 5-6 days. That just doesn't seem like enough time to me. Could someone confirm or deny this for me for sure? I jacked my last bacon attempt and really want to make sure this batch works out. I cut about half the belly off and then cut that in half, and then froze the rest, so the belly is not a whole belly. It's 2 pieces about three pounds each.
They're each in separate containers submerged in Pop's brine.
Thanks for any help!
Jeff
Thanks for any help!
Jeff