The general rule of thumb for length of time to cure when bacon curing is 1 day per cm (or half inch, it is a rule of thumb after all) of thickness, plus 2 days. As such a skinny little piece of belly like this doesn't need any more than 5 days and so we're pretty much at the half way point now.
To look at there is no difference but the salt will still be doing its thing, which as well as drawing the liquid from the meat is also drawing liquid from the cells of anything in there we don't want to recreate along with slowing the oxidation process, both of which help the meat to stay edible longer.
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