Bacon Curing Question

Discussion in 'Curing' started by jraiona, Aug 4, 2015.

  1. I have two 1 lb slabs of pork belly curing in my fridge in separate ziplock bags. They are approx 1 inch thick and I'm using Prague #1. I started them yesterday and planned to cure 7 days and after rinsing, drying, and letting sit on a rack in the fridge for a few hours was going to smoke it this coming Sunday. An issue arose and won't be home Sunday. Would it be ok to do it on Saturday? That would be 6 days curing.
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    What amount of #1 and salt did you use per pound? Six days should work, I'd also consider letting them rest in the frig uncovered for a day to dry the surface out. so it will absorb the smoke better.
  3. I used a total of 2.25 grams of cure #1.

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