Bacon Curing Question

[Tim Mulvihill]

As of last night, my Bob Correll homemade bacon has been curing for 7 days.

Is there a test to confirm that the pork belly has fully cured? Or just trust that the process(1 TBSP/lb MTQ, flip each day) works?

What are the consequences if the porl belly hasn't fully cured and I begin the rinse, dry, smoke process?

Thanks ahead of time!

 

[Jon Des.]

Unless its abnormally thick, you should be fine at 5-6 days. I guess you could potentially have problems if you cold smoke it for a long time, but more likely than not you'll just have a grey spot. If you're very worried just cut the slab in half, but I'm sure you're ready to rinse.

I'd also add rinse/fry test piece to check salt level/soak if needed/dry/smoke to the next steps.

 

[Geir Widar]

I usually cure normal thin bellies for three days. If you cure for a week, you should be on the safe side, no problem. If the belly is uncured in the middle, it won't be as salty as it should be, and it will have a shorter safe storage period when it is not frozen.