Have some bacon curing on its 7th day about an inch thick maybe a little more.
Its not firming up too much yet and i used the ruhlman recipe for 5 pounds and split the cure for each peice and put in seperate bags.
Feels a little squishy still.. should i leave it longer?
I used pink salt from the spicehouse online.. perhaps my cure didnt work?
anyway to fix this?
it maybe also pork quality, i have 2 different bellies is stages of curing, one I bought at the asian supermarket and the other is from a heritage breed pig. the Asian supermarket one, loss water but still squishy but the heritage breed one is getting stiff. I think it has somethign to do with the water content of the pork. Nothing is wrong with it and will still have awesome bacon...assuming you dont mess up the smoking/cookin process!
From personal experience, I think Dave_c is right: The cure is working, the pork may just be squishy! If the belly has been frozen then thawed at any point, the texture will be different (when raw) than a 100% fresh belly. Even then, some layers of Fat are more yielding than others. I even find that the firmer the belly, the LESS smoke penetration I get! Even a lightly smoked mildly cured bacon is better than no bacon at all!