- Feb 9, 2009
- 27
- 12
I'm curing a belly for pancetta which is a pretty similar process to a bacon cure.
My question is how much liquid should the belly release as its curing? I've got it in the fridge in a ziplock bag and I used a standard salt and pink salt ratio along with spices and it's just not releasing very much liquid. I'm keeping the temp in the fridge at 38*. Thanks for any input
My question is how much liquid should the belly release as its curing? I've got it in the fridge in a ziplock bag and I used a standard salt and pink salt ratio along with spices and it's just not releasing very much liquid. I'm keeping the temp in the fridge at 38*. Thanks for any input