This is my 1st attempt at bacon. 3 lb. belly from local farmer. Used Ruhlman recipe and started last Saturday. I have flipped each day and the belly has given off liquid. Fat side seems like it is firming up, but meat side does not. How firm should the belly get? As I mentioned, this is my 1st attempt and I tend to overthink sometimes. Thanks for any feedback!
Belly not firming up
- Thread starter Chip D.
- Start date
Geir Widar
TVWBB Wizard
It depends on the meat. Some bellies drops quite a lot of liquid, others just a few tablespoons. I've never really noticed much difference on the finished product. If the belly is quite fat, there is less liquid in the bag, I think, but I'm not sure. I've never given it much attention. The meat side is thicker, and will take longer time to cure. In a normal time frame, it is not possible to "overcure" the fat side.