Pork belly brine

Discussion in 'Curing' started by mjeffcoat, Mar 6, 2015.

  1. mjeffcoat

    mjeffcoat Fire Starter

    Got a couple of Iberico pork bellies 2 days ago and decided to dry brine them with salt and sugar. After 24 hours got a bit of fluid in the tray, dumped it and re rubbed them and today when I check there was no fluid int he tray. Should I be concerned or is this normal for this breed of belly?
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    What did you use to cure with?
  3. Every time I dry cure a belly or loin, I leave the brine the cure draws from the meat. It absorbs back into the meat. Not sure about your method requiring you dump it.

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