NukeGuy a few hours makes little difference. I’ve had my bacon stay in the cure a couple days longer than needed to actually cure it with no ill effects. If you are concerned about it, you can soak the pork belly in plain water for a couple hours .... that will pull some of the salt back out. But, honestly, I wouldn’t worry about that too much.
The point of leaving the pork belly in the cure for a certain length of time is for it to get cured by the Prague Powder. If you look at the amount of regular salt in the cure, it’s not more than you would normally put on that amount of meat. The meat can only absorb X amount of salt.
The point of leaving the pork belly in the cure for a certain length of time is for it to get cured by the Prague Powder. If you look at the amount of regular salt in the cure, it’s not more than you would normally put on that amount of meat. The meat can only absorb X amount of salt.
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