Belly Storage question..... Before it becomes Bacon


 

Luke P

TVWBB All-Star
I've got a large amount of pork belly in the fridge waiting to be cured for bacon. I had to order Morton's Quick Tender online because somehow Sams Club, Safeway and Giant Grocery stores do not carry it in my area. The Morton's comes in the 26th and bellies have been in fridge at 35 degrees for 2 days. They'll be there, not sealed or wrapped for about a week between slaughter and curing. Is this an issue? In my head, it doesnt seem like a problem since anything store bought is not getting from "farm" to my house any quicker, but that is probably cryopacked. I've also got 2 whole bellies frozen for bacon later.

Just curious. I'm confident in the curing/smoking process, after finding so much info on TVWBB and from members. I just don't want this to impact quality or safety. (Don't see how it would, but you all are the experts.)
 

 

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