How long should I let my belly cure. Do I go by time or feel? Currently on day 4. This is the recipe I used. How to Make Pancetta — Practical Self Reliance
I followed the instructions to a T and vacuum sealed my 10 lb pork belly with the correct measurements of cure seasonings. So far it has been curing for 4 days in the fridge and is really starting to firm up. I was just curious because in the past when I have cured bacon, it takes longer.
by Infinite_Respect_294