I have a 9lb belly curing in the fridge and I forgot to flip it yesterday, do I need to add another day to cure schedule or can I still pull and rinse after seven days?

]]>https://waltonsdev.nodebb.com/topic/1821/curing-pork-bellyRSS for NodeFri, 11 Sep 2026 11:33:32 GMTThu, 12 Dec 2019 22:07:27 GMT60knifemaker3 Thank you for that info it helps a lot.

]]>https://waltonsdev.nodebb.com/post/13251https://waltonsdev.nodebb.com/post/13251Fri, 14 Feb 2020 17:49:45 GMTAs long as the meat has been cured you can cold smoke at temps under 80 degrees. I smoke my bacon at 120 degrees for 2-3 hours with an amazin tube smoker and applewood pellets. IT of meat I never allow to get past 125 dgree and only get a small amount or rendering. Of course this is still raw and must be cooked b4 eating.
I use salt, cure#1, and brown sugar dry cure at 1 day per 1/4" meat thickness plus 2 days extra. I calculate cure , salt, and sugar amount usimg diggingdogfarms calculator.
Works every time

]]>https://waltonsdev.nodebb.com/post/13248https://waltonsdev.nodebb.com/post/13248Fri, 14 Feb 2020 16:35:17 GMTJonathon unfortunately I live in eastern North Carolina so the temperature outside is warm. Since we don’t have the cold temps here what temperature would you recommend for the internal temperature of the bellies? From what I have been researching 145° to 150° is the average temperature.

]]>https://waltonsdev.nodebb.com/post/13223https://waltonsdev.nodebb.com/post/13223Fri, 14 Feb 2020 02:36:32 GMTgunny169 If it is under 40 degrees wherevere you are and you can do it oustide, go for it!

]]>https://waltonsdev.nodebb.com/post/13221https://waltonsdev.nodebb.com/post/13221Fri, 14 Feb 2020 02:29:03 GMTJonathon I have a Bradley smoker so the temperature can be adjusted but also I have the cold smoking box that Bradley smoker makes.

]]>https://waltonsdev.nodebb.com/post/13219https://waltonsdev.nodebb.com/post/13219Fri, 14 Feb 2020 02:26:04 GMTgunny169 What type of temp control do you have? Even if it is cured you dont really want it in the danger zone 40-140 (or so) for a huge long amount of time. Now, if you have a way to keep it colder and still smoke it then go ahead!

]]>https://waltonsdev.nodebb.com/post/13206https://waltonsdev.nodebb.com/post/13206Fri, 14 Feb 2020 02:04:35 GMTrule of thumb when using cure #1 or Morton Tender Quick is cure for 1 day per 1/4" meat thickness plus 2 days for added insurance. Minimum of 8 days. That’s dry cure using EQ method.

]]>https://waltonsdev.nodebb.com/post/13160https://waltonsdev.nodebb.com/post/13160Thu, 13 Feb 2020 16:09:56 GMTI have smoking question? I’m currently curing some pork belly. The mix I used has pink salt in the mix. Question is can I cold smoke the belly or do I need to hot smoke? If I have to hot smoke what temperature do I smoke at and what temperature does the bacon internal temperature need to be at?

]]>https://waltonsdev.nodebb.com/post/13148https://waltonsdev.nodebb.com/post/13148Thu, 13 Feb 2020 00:45:38 GMTJonathon Thanks!

]]>https://waltonsdev.nodebb.com/post/9798https://waltonsdev.nodebb.com/post/9798Thu, 12 Dec 2019 22:31:27 GMTimjim1 You can still pull and rinse at 7, the osmosis is still occurring and the cure will continue to penetrate. Good question!

]]>https://waltonsdev.nodebb.com/post/9797https://waltonsdev.nodebb.com/post/9797Thu, 12 Dec 2019 22:28:35 GMT