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Pork Belly Storage


 
C

Clark Deutscher

TVWBB All-Star
I had a friend give me 20 lb's of belly tonight. Going to cure it for bacon. Now the problem. I probably won't have time to do this until Monday. It is thawed right now. What is the best bet to store it until then. I'm thinking it should be ok in the fridge for two and a half days and I wouldn't have to freeze it? Ideally I would have cured it tomorrow but I have other cooking comitments.Thanks for any thoughts.

Clark
 
Clark, It's kind of hard to say since I don't know if it was frozen right away or did it sit in a meat case and or fridge for awhile before being frozen? IMO, You should be fine, esp if you have a really cold fridge but you never know. Not much help to you. Does your friend know how old the meat was before being frozen? That would help out a great deal.
 
It will be fine in the fridge for that time. If you suspect a potential change of plans, freeze if you think it might be 3 days or longer till you get to it.
 
OK so it looks like I will get to cure the belly today.

Usually when I cure bacon I make my curing salt mixture and coat the belly in the same and then also some spices or maple syrup. Is there any point in doing this or should I just add the spicing once the curing is done, the curing mixture is washed off and the belly is going in the smoker. I'm not sure how much flavor would be lost if I did it this way? Any opinions? Thanks!

Clark
 
Originally posted by Clark Deutscher:

Usually when I cure bacon I make my curing salt mixture and coat the belly in the same and then also some spices or maple syrup. Is there any point in doing this or should I just add the spicing once the curing is done, the curing mixture is washed off and the belly is going in the smoker. I'm not sure how much flavor would be lost if I did it this way? Any opinions? Thanks!

Clark
Click to expand...
Clark, When I use Maple Syrup, Honey etc. I put it on during the curing stage. Actually I mix it all up (salt, pink salt, and syrup) into a paste and then spread it all over the belly.
 
I always mix the spices and herbs with the salt, curing salt (if using), and dextrose or sugar and any other flavoring ingredients. That's the best way to get the flavor into the interior of the meat.
 
It is. You'll get some flavor transfer of both water soluble and fat soluble flavor volatiles by mixing and applying at the beginning of curing.
 
Today or tomorrow will be smoking day. Typically I would remove all the spices and pink salt from the bellies under water, let air dry, re rub with spice and smoke. Just wondering if most people do this last step or not (re rubbing with spices)...Thanks!


Clark
 
Yes, often but not always (depends on the bacon I'm making). The only other thing I do is, after rinsing, to test for saltiness--in case soaking is necessary.
 
Originally posted by Clark Deutscher:
Today or tomorrow will be smoking day. Typically I would remove all the spices and pink salt from the bellies under water, let air dry, re rub with spice and smoke. Just wondering if most people do this last step or not (re rubbing with spices)...Thanks!


Clark
Click to expand...
Clark, I never do because I have only made sweet bacon, maple, honey and buckboard. If I was to make a savory bacon then yes I think I would re rub with spices.
 
Thanks guys, just wanted to make sure I wasn't wasting good spice. Anyways all 20 pounds is off the smoker now and in the freezer. Did five all in five pound increments. Maple, onion and garlic, a version of the rub from chacuterie for pancetta, and a rub Kevin posted for ribs with green peppercorns and fenugreek. All came out excellent.

Clark
 
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