My second try.
Using bear,s (thanks) method, just pulled out two slabs out of the refrigerator after 9 days.
Was there supposed to be any liquid? The meat was slimy but no real amount of liquid.
In comparison, the pork loin I put in cure yesterdays has quit bit of liquid already.
On both pieces of the belly the ends were a brown grey, why. When I cut the pieces in half they were a nice red all the way through. There was no real smell, just sweet from brown sugar.
Any ideas
Thanks
Using bear,s (thanks) method, just pulled out two slabs out of the refrigerator after 9 days.
Was there supposed to be any liquid? The meat was slimy but no real amount of liquid.
In comparison, the pork loin I put in cure yesterdays has quit bit of liquid already.
On both pieces of the belly the ends were a brown grey, why. When I cut the pieces in half they were a nice red all the way through. There was no real smell, just sweet from brown sugar.
Any ideas
Thanks