Pork Belly

[russmullen]

How long do you need to dry salt cure pork belly for?

[BBWCHATT]

http://homecooking.about.com/gi/dynamic/offsit e.htm?site=http://muextension.missouri.edu/xpl or/agguides/ansci/g02528.htm

Curing time
Stack the bellies crisscross no more than four layers deep on a table that is tilted to allow the moisture to drain away. Plywood on a set of sawhorses works well. Place the bellies in a well-ventilated, odor-free room and allow to cure 7 days. If the bellies freeze before 7 days, allow them to defrost and add one day to cure for each day they were frozen. After curing, the product should be smoked.

[BBWCHATT]

http://homecooking.about.com/gi/dynamic/offsit e.htm?site=http://barbecuen.com/faqs/bacon.htm

It will take about 1 1/2 days per pound to cure. BUT, in about 7-10 days, depending upon the temperature, you will need to reverse the stack (top to bottom) and add any leftover mix. Drink some more. Check with the Doc again.

After everything is cured, except you, take out the pre-bacon, stick a hole in one corner, put a 3-4' strong cotton cord through and tie it off.

Now, hang the PB for about 2 weeks, in a 40-50 degree F., dry atmosphere and let them drip.

Wash with hot water and wipe clean, then cold smoke (embryionic, wannabee barbecuers please note) at 70-90 degrees for 10 - 15 days. White oak 80%, hickory 20%)

Don't worry about the mold. That is natural. Wipe it off.

Actually, the safety hazard is minute. Unless you have a "no knows nose" bad pork will reveal itself to you in irresistible fashion.