Can You Over/Uner-Cure Bacon?

I recently answered a similar question on another forum, but it should help you also.

A common mistake made by many is the fact that they don't allow their bacon to cure long enough, this then contributes to salty tasting bacon.

Sugar penetrates bacon at a different rate than salt. Giving your bacon more time to cure will allow the sugars to penetrate the bacon offsetting the salty taste. Below you will find information explaining this along with proper curing times from reputable sources along with one of my post from a previous thread.

http://www.smokingmeatforums.c...-concerning-salinity

http://www.smokingmeatforums.c...ugar-absorption-rate

http://www.smokingmeatforums.c...plained#post_1298288

http://www.smokingmeatforums.c...ts-sugar-cured-bacon

One of my post taken from a previous thread.
• Mr T 59874

• 11th Commandment, "Thou shalt not say, I've nothing else to smoke"
•

Having nearly 60 years of smoking foodstuffs and 40 years of curing pork bellies, I in no way consider myself an expert at either and far from perfect. After much research on the proper amount of time taken to fully cure pork belly using Morton Tender Quick. It was decided to talk to the USDA directly. After doing so, I was reassured, once again, that my method of curing pork belly was spot on. The USDA representative I talked to recommended when curing pork belly with MTQ, using the dry rub method, that the 7 day per inch thickness guideline is used (14 days for two-inch thick slab). This guideline is the same recommended by Morton. As I only use the dry rub method on pork bellies, no other method, cut of meat, or cure was discussed other than time sequences.


Notable notes taken during the conversation with the USDA:

1. The main determination in cure timing is the method in which pork bellies are cured. Core injection being the fastest, then brining or immersion process, while curing with a dry rub takes the longest amount of time to achieve a full cure.

2. Nitrite reacts with myoglobin or muscle cells only, not fat.

3. Salt in a cure adds flavor to the fat while reducing the water activity (aw).

Questions:

USDA phone number 1-800-233-3935

Additional information:

Fully cured pork bellies provide a long shelf life at room, refrigerator and freezer temps.

http://www.fsis.usda.gov/wps/w...fety.pdf?MOD=AJPERES

For dry-cured products, cure 7 days per inch of thickness.

http://msucares.com/pubs/publications/p2648.pdf

A belly two-inches thick should cure in 14 days.

http://pods.dasnr.okstate.edu/...055/ANSI-3994web.pdf

"Effect of Frying and Other Cooking Conditions on Nitrosopyrrolidine Formation in Bacon"

http://www.fsis.usda.gov/wps/p...food-safety/ct_index

Thanks Mr.T for the info.

Anyone have any thoughts on whether or not bags of curing belly slabs can be stacked on top of one another (to save refrigerator space) or must they each have their own little space?? I will only be putting one belly piece per bag.