I have 72 lbs of pork bellies curing. Now that it is much colder in the garage ( at or very close to freezing ) I have noticed that the bellies that are dry brining are not kicking out the amount of liquid they did when the garage / fridge was in the mid 40s.
Do I need to cure longer, bring the temp up, add water to wet brine or just leave as is and not worry about it ?
Do I need to cure longer, bring the temp up, add water to wet brine or just leave as is and not worry about it ?