fresh bacon update: day 3

today we got to flip our bacon-in-progress for the first time!

it is only the third day of curing and already we can see some changes!
the salt cure is starting to draw the moisture from the meat.

the texture is noticeably firmer than it was saturday afternoon,

even the colors are intensifying,

and this lovely piece of pork belly is now surrounded by a slurry of liquid, salt and spices.

its starting to get exciting, kids!

bob & sarah make bacon : day 3
the fat side is on the left and the meat side is on the right
images by sarah c baron