<![CDATA[Bacon curing]]>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.

]]>https://waltonsdev.nodebb.com/topic/2301/bacon-curingRSS for NodeThu, 10 Sep 2026 23:05:59 GMTTue, 28 Apr 2020 13:36:27 GMT60<![CDATA[Reply to Bacon curing on Sat, 02 May 2020 14:08:29 GMT]]>Thanks yooperdog, I appreciate the comment!

]]>https://waltonsdev.nodebb.com/post/16961https://waltonsdev.nodebb.com/post/16961Sat, 02 May 2020 14:08:29 GMT<![CDATA[Reply to Bacon curing on Sat, 02 May 2020 13:57:05 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/16960https://waltonsdev.nodebb.com/post/16960Sat, 02 May 2020 13:57:05 GMT<![CDATA[Reply to Bacon curing on Fri, 01 May 2020 14:36:56 GMT]]>One more question guys, should you pour out the liquid that accumulates in the tub, or does that discard necessary cure components?

]]>https://waltonsdev.nodebb.com/post/16908https://waltonsdev.nodebb.com/post/16908Fri, 01 May 2020 14:36:56 GMT<![CDATA[Reply to Bacon curing on Thu, 30 Apr 2020 20:40:06 GMT]]>I like that idea!

]]>https://waltonsdev.nodebb.com/post/16893https://waltonsdev.nodebb.com/post/16893Thu, 30 Apr 2020 20:40:06 GMT<![CDATA[Reply to Bacon curing on Thu, 30 Apr 2020 19:34:36 GMT]]>Jonathon I individually vacuum seal, stack em high and rotate daily. I haven’t run into any issues.

]]>https://waltonsdev.nodebb.com/post/16892https://waltonsdev.nodebb.com/post/16892Thu, 30 Apr 2020 19:34:36 GMT<![CDATA[Reply to Bacon curing on Tue, 28 Apr 2020 20:28:47 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/16824https://waltonsdev.nodebb.com/post/16824Tue, 28 Apr 2020 20:28:47 GMT<![CDATA[Reply to Bacon curing on Tue, 28 Apr 2020 20:09:24 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/16823https://waltonsdev.nodebb.com/post/16823Tue, 28 Apr 2020 20:09:24 GMT