My most recent project has been an interesting one to watch so far. Overnight, the pork belly curing has lost about 5% of its weight. The meat firmed up nicely, and I assume it will continue to do so over the next few days. Gonna be a long stretch of time, but I am anticipating smoking the belly this weekend for several hours at a cool temperature.
Yeah, that is a bit of the liquid that leached from the pork. As you can see, it amounted to right at 3 oz. and there was a dare issued in the house as to who wanted to drink it. No one completed the dare. The Boy couldn’t even look at it as it was neither a Chicken Bit nor a Tater Tot. I think I could have conned The Wife, but I poured it down the drain before I let the thought complete.
On the right, you can see how the belly is curing. The meat firmed up nicely, and should continue to do so over the next several days. After removing it from the container, and clearing out the juices, I placed another 3/4 cup of the brine on all of the surfaces, placed it back in the container, covered, and placed it back in the fridge. Tomorrow I plan to again drain the juices that accumulate, but will not re-coat with the brine mixture. I will wait until the following day to do that. Essentially, I do not want it to be too salty.