I started the curing process on two 5lb pieces of pork belly in the hopes of making bacon for the first time. I used a combo of pink curing salt, kosher salt and brown sugar using a calculator I found in another post.
I am 5 days in and although the belly is sweating some it does not seem to be putting out as much liquid as I have read and viewed on videos.
Is this normal or should I be doing something else.
I had planned on cold smoking it after about 7-9 days of curing while flipping the bags each day.
Any thouhts or comments are very appreciated
I am 5 days in and although the belly is sweating some it does not seem to be putting out as much liquid as I have read and viewed on videos.
Is this normal or should I be doing something else.
I had planned on cold smoking it after about 7-9 days of curing while flipping the bags each day.
Any thouhts or comments are very appreciated