First try at bacon I may have messed up help

[jbrady1228]

Hi there,
  I am trying my first pork belly bacon and may have messed up. I have a 5 pound pork belly that I rubbed with 1/4 cup kosher salt 1/4 cup brown sugar and 2 teaspoons of pink curing salt #1. I didn't have a bag big enough so I wrap it in saran wrap and covered and put I frig. After a day I flipped it and dumped the liquid out. Should I have left the liquid and should I add more curing rub to be safe. Thanks for the help. JOHN

 

[LarryD]

I'm in the process of curing my first pork belly, so I have no authority here.  I do worry that you (1) didn't use enough salt/sugar and (2) should not have drained it.  If it has been refrigerated continuously then I suspect that you can still recover, but I do hope the experts will chime in.

Here the links I used to inform the process I'm currently using:

• https://www.smokinitforums.com/index.php?topic=5919.msg55153#msg55153
• https://www.smokinitforums.com/index.php?topic=5867.0
• https://www.smokinitforums.com/index.php?topic=1797.30
• https://www.smokinitforums.com/index.php?topic=6940.0

 

[Lonzinomaker]

I measure cure by weight instead of volume, there are several online calculator sites.  Most charts that don't go by weight use 1 tsp for 5 lbs meat.
And yes, you should have left liquid on. Since it has only been a day, you could start over. I keep my bacon on the cure/rub for a minimum of 7 days.

 

[Jimeo]

You should probably just start over using a cure calculator or other proven method/recipe.  You want at least seven days on the cure.  Get some big 2 gallon ziplocks or a deep glass pan to keep the belly in the cure/liquid.

Here’s the calculator I use...
http://www.diggingdogfarm.com/page2.html

 

[Pork Belly]

Rather than retype all the info already in the forum I encourage you to read. You can use the salt box application of basic dry cure or the measured EQ calculators that are listed in the forum.

As to this current project, it does not need any more salt, and defiantly does not need more curing salt. You should probably rinse it well and pat it dry. Leave it on a rack in the fridge or cold garage uncovered for 24 hours and smoke at 180-200 to an internal of 150.

It will not be the best it could have been but it is only 5 pounds not 30. It may already be too salty but perhaps not. I fear if you keep messing and adding it will definitely be.

For a lite perspective I use approximately 2/3 of a cup basic dry cure for a whole side of belly. The weight on those are 12-15 pounds. Basic dry cure has the salt, sugar and nitrate salts combined. In the future let the meat sit in the juices, either in a tub or in a bag.

 

[barelfly]

Pork Belly’s method is what I have been using, which I also found in a book I picked up called Charcuterie. The salt box method is what I do, 1/4 cup of dry cure then my flavorings for 3-5lbs of belly.

I would also do what he says about rinsing, drying and letting sit on a rack in fridge for a day or so then smoke.

This last belly I cured, I found 2.5 gallon zip lock bags at Smiths/Kroger’s. They were perfect. I had used 1 gal in the past and cut the belly into thirds. The 2.5 gal I could cut bellies in half and had plenty of room.

 

[Pork Belly]

Go to GFS get the gray "bus tubs". Last time I bought some they were 3 for $10. You can cure directly in that tub or but some huge ziptop bags also at GFS and cut the bellies to fit.

 

[jbrady1228]

Thank you very much for all the input I do appreciate it. Thanks again