From previous steps
- Cure mixture
Step 2: Cover & seal the pork belly
Cover the pig belly with the cure mixture until completely covered. Vacuum seal the belly in a bag and let cure for around 7 days in the fridge (36-40°F/2-5°C) until the meat has firmed up and deepened in color.
If you don’t have a vacuum sealer, you can cure the belly in freezer bags or a covered container. Just make sure the pork belly is well covered by the cure and rotate as needed to keep it covered by the cure.
It’s normal for the cure to draw out moisture and turn it into a syrupy consistency. For very large pork belly sections (more than 5 kg/10 lbs), the curing time should be longer and might take up to two weeks.
Step 2: Cover & seal the pork belly
From previous steps
- Cure mixture
Cover the pig belly with the cure mixture until completely covered. Vacuum seal the belly in a bag and let cure for around 7 days in the fridge (36-40°F/2-5°C) until the meat has firmed up and deepened in color.
If you don’t have a vacuum sealer, you can cure the belly in freezer bags or a covered container. Just make sure the pork belly is well covered by the cure and rotate as needed to keep it covered by the cure.
It’s normal for the cure to draw out moisture and turn it into a syrupy consistency. For very large pork belly sections (more than 5 kg/10 lbs), the curing time should be longer and might take up to two weeks.