Just wanted some advice on any bad signs when curing raw Pork belly. I weighed out my pork and placed it in a vacuum sealed zip lock(water submerge method) after rubbing in 4% salt to weight ration. I allowed the pork to cure fore 10 days in the fridge. Upon opening the package there is no “bad” smell. There’s a smell there but nothing I would equate to spoiled. Especially for something that’s 10+ days old. No off color, a little “slimy” but I think that’s just moisture escaping the pork. Pork is firm to the touch but not SUPER firm. Something like a medium+ steak.
Am I safe to cover this in spices, wrap up in cheese cloth and let dry out in my refrigerator?
Is this too dangerous? Do I have any bad signs from what I’ve described? Any suggestions?
by Geop1991
3 Comments
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Could the smell be oxidisation of the meat? Is it slightly grey on some of the edges?
This is common in my belly pork bacon cures, and for me, it’s all part of the homemade terroir
You mention 4% salt. Was this curing salt?