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lestblight Mar 30, 2011 07:15 AM

im curing some bacon in the fridge but its not getting firm

i am on my 8th day

Is it ok if it takes longer?


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  1. hohokam RE: lestblight Mar 30, 2011 08:07 AM

    Assuming the belly has been in contact with the cure and/or brine the whole time, I'd go ahead and pull it. The initial moisture content and ratio of lean to fat can affect the feel of the curing/cured meat. If you leave the meat in the cure any longer, you'll likely have an overly salty chunk of bacon that will require blanching to make it palatable.

    Of course, this should all be taken with a grain of salt, seeing as how I haven't been there to see what has been happening with the meat.

    1. Ernie Diamond RE: lestblight Mar 30, 2011 09:04 AM

      You are just going batty on the charcuiterie, hmmm?

      What was the cure? What was the process? Did you use pink salt or nitrates?

      6 Replies
      1. re: Ernie Diamond
        lestblight RE: Ernie Diamond Mar 30, 2011 10:13 AM

        indeed! tryin to do all my hw and learnt he basics.

        so i used this

        2 ounces (1/4 cup Morton or Diamond Crystal coarse kosher) salt

        2 teaspoons pink curing salt #1 (I use this DQ Cure from Butcher-Packer, $2)

        4 tablespoons coarsely ground black pepper

        4 bay leaves, crumbled

        1 teaspoon freshly grated nutmeg

        1/4 cup brown sugar or honey or maple syrup

        5 cloves of garlic, smashed with the flat side of a chef’s knife

        2 tablespoons juniper berries, lightly crushed (optional)

        5 to 10 sprigs fresh thyme (optional)

        i cut down on the kosher salt though

        1. re: lestblight
          hohokam RE: lestblight Mar 30, 2011 11:17 AM

          How much meat was this cure applied to? Did you use it like a rub (dry cure) or did you make a brine with it (wet cure)?

          1. re: hohokam
            lestblight RE: hohokam Mar 30, 2011 11:29 AM

            a little less then 5 pounds of meat

            dry rub/ just put all over.

            Its nto super squishy .. just not as firm as last time when i had the peices cut in smaller parts

            1. re: lestblight
              pthaloearth RE: lestblight Mar 30, 2011 12:13 PM

              you just answered your own question. It's a larger hunk this time so it won't firm up as quickly. I'd test a portion personally, don't want to end up with salt pork when you want bacon.

              1. re: pthaloearth
                lestblight RE: pthaloearth Mar 30, 2011 12:24 PM

                the reason i asked was because Ruhlman said it shoudlnt take more then 7/8 days with a 5 pounder - skin on.

                i think i will remove it tomorrow.

                If it fails it fails and ill figure out why.


                (all rhyming unintentional)

                1. re: lestblight
                  hohokam RE: lestblight Mar 30, 2011 12:36 PM

                  If it were mine, I would do as pthaloearth has suggested--cut off a bit of the meat, rinse it, and cook it up to see how it tastes. If it doesn't seem too salty, then I'd rub the cut edge with a little bit of the salt/sugar/pink salt mixture and give it another day or so.

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