I give mine a couple of good 15 minute soaks until the water stays clear to pull off excess salt before the 24 hour sit. Man, you gonna have some nice bacon pretty soon.
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
I have finally found a source for pork bellies, I have the tender quick and plastic meat lugs. Then.... I read a pile of stuff about the SAFETY of meat cures, nitrate, etc. Etc.
Holy cow! Safe to say, I never mind experimenting. In fact I'd have gladly scrapped any project I've done here from the 275 gal smoker and trailer to the whiskey barrel cold smoker in the blink of an eye...if I found that it didn't work out the right way. No harm done.
Anyone have a clue as to what to look for if the process is going wrong?
I know, I know.... That's a little extreme
Make no mistake, there ain't no powder in this Puff ! And... I'm not really a crazy person but I play one in real life
if the liquid in the bags goes cloudy during the cure stage then the meat has spoiled. a sniff test when you open after 9 days is always a good test too. just keep your ratios close and keep the bagged meat below 40f, should be fine
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone