I just wanted to let you guys know that my pork belly is still in the fridge curing. I have been flipping it over onto its other side everyday, and at the same time pouring off any juices that have accumulated. I've definitely noticed that it has gotten noticeably firmer, which it is supposed to. It has been curing for a little less than a week and I plan to take it out of the fridge this weekend to let it hang for another 2-3 weeks in the basement. If you are only now joining us, click here and here to see the previous posts on homemade pancetta making to get caught up.
I placed the pork belly with the spices and salt in a zip-lock bag placed in a baking dish to avoid any possible cross-contamination.
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