Bacon curing

[treybone4x4]

Just picked up 6 half bellies bout 6lbs each. I’m using Walton’s bacon dry cure. How many can you stack on top of each other in the cooler. Fat to fat, lean to lean.

[Jonathon]

treybone4x4 I know if no known reason to stop beyond what you container will handle as long as you go lean to lean and fat to fat! Anyone else? I know rhschwartz1957 just did some, can you think of any reason other than the size of the container to stop after stacking a certain # of bellies?

[treybone4x4]

Right on, being smaller half bellies I was able to do two stacks of three in one lug. I plan on rotating them daily. I love the meatgistic community!

[Joe Hell]

Jonathon I individually vacuum seal, stack em high and rotate daily. I haven’t run into any issues.

[treybone4x4]

I like that idea!

[treybone4x4]

One more question guys, should you pour out the liquid that accumulates in the tub, or does that discard necessary cure components?

[YooperDog]

treybone4x4 I discard the liquid after the curing is done, no need to do it sooner. I stack my bellies in large 2 gallon bags for ease of storing in the fridge and if I remember, to flip them. No real need to do that, just old habit. When I have room in the fridge I stack them on an elevated rack in a lug.

[treybone4x4]

Thanks yooperdog, I appreciate the comment!