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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?
 
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somnolence
Sep 29, 2011

Patient Zer0 posted:

How much brine should I be seeing in my gallon bag? I followed the cure from Ruhlman's book and it covered my 4lb pork slab (Heeeeeeeeeeeeeey) but isnt producing much brine. I have a couple tablespoons worth and its been 4 days now. Should it be pulling enough out to submerge one entire side or am I doing okay?

I'm experiencing similar results. I think you should be okay.

* # ¿ Dec 14, 2011 13:23
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# ¿ May 2, 2024 04:07
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somnolence
Sep 29, 2011
 My first home made batch of bacon was awesome, I'm going to look around for someone who sells fresh pork belly in my city for this next batch.

* # ¿ Dec 24, 2011 00:54
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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?