You folks are very inspirational so after reading through some posts and checking my local meat market, I've got a pork belly curing in the fridge right now. Was able to get a 15 pounder (skin on) for $2.19 per pound and had the butcher remove the skin. I was left with 11.5 pounds of meat that I split into 2 for easier handling. Each was rubbed with TQ and turbinado sugar and placed into 2-gallon zip top bags. I will turn them every other day for 10-12 days and then smoke.
I am concerned about not being able to remove all of the air from the zip top bags. Should I be?
Also I don't think the seal on the bags is all that great. But now that they are both already packed do I leave them or should I try to take out the pork and plastic wrap it?
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