bacon, and meat lugs
gerygaub last edited by
I used the dry rub to start curing bacon. It was all covered with the rub. I checked it last night. I have 2 pieces. I have the fat side down on the bottom one and the fat side up on the top one. The 2 meat sides are still covered with the rub but it seems as though the fat caps aren’t covered with the rub. I know I started out with both sides of both pieces of pork belly covered. Can I put some more cure on the fat sides or is this normal? ALso, I have some of the poly meat pans. Can smoked chickens or other done foods be placed in these pans or not?
@gerygaub I already responded in an email to this but just so everyone else can see the answer as well, the fat cap won’t really pass much cure through to the rest of the belly so it is not necessary to rub it again. However, it is not going to hurt anything either so if you want to re-rub it then go for it!
I’d say 30-45 days still isn’t too long. I wouldn’t go much past 45 though.
As long as it is still in the original vacuum packaging, and the packaging doesn’t start to expand (gas released from the meat), you should be fine wet aging for quite some time. When you open the package, you should notice pretty quickly if it sat too long and spoiled. The odor will be quite foul and noticeable. So, I’d shoot for the 30-45 day mark, and you should be good with that.
@Austin I had the three 3 in 1 gig once…once