CliveUK Posted May 21, 2021 Share Posted May 21, 2021 (edited) I began curing a 725g piece of pork belly 26 days ago, using Prague Powder #1 mixed with common salt at the usual rate of 2.75%, with the right level of added Saltpetre to give me the equivalent of #2, and some additional common salt to bring the total salt level up to 4%. I was aiming for air-drying the cured pork to 70% of the original weight, for eating raw. It was cured for 12 days, and has been tightly rolled and tied and wrapped in a layer of clean muslin in a wine fridge at 12C for the last 14 days, but it is proving to be incredibly reluctant to give up moisture, being still at 90% of its starting weight. Meanwhile, it is starting to show signs of white moulds (which look perfectly healthy: it's on the same shelf as a chorizo of slightly older vintage which has a significant bloom of white mould and is nearly ready to eat (at 73% of its starting weight)). I'm concerned about the pancetta, though, as there are signs of a sticky wetness oozing from the sides. It smells fine, but I'm doubtful that I have a success on my hands! I have an inexpensive temperature & humidity meter, and the temperature is spot on at 12C, with the relative humidity varying somewhat between 70-85% - probably too high. I was hoping to have a go at a humidity controlled drying fridge later in the year, but wonder whether anyone has any thoughts on my present work-in-progress. Should I cut my losses and start again, or is there anything I can do to save/salvage what I've got? Edited May 22, 2021 by CliveUK Clarification Quote Link to comment Share on other sites More sharing options...
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.