I read an older thread and it seems you folks who do this use a dry cure, and that sounds like the way to go if I had done any research. However, I just dove in after having too much bourbon while watching youtube videos and now I have a 12 pound pork belly sitting in a wet cure in my fridge.
I have it in a food grade plastic tub, but didn't a have a lid or enough plastic wrap to cover it. I stuck a sheet of foil over the top just to mitigate against any spillage and avoid cross contamination while it sits in the fridge. The foil is not touching the meat or the brine. Do you think that will be OK, or should I order some XL plastic wrap and switch it out for the foil?
I have it in a food grade plastic tub, but didn't a have a lid or enough plastic wrap to cover it. I stuck a sheet of foil over the top just to mitigate against any spillage and avoid cross contamination while it sits in the fridge. The foil is not touching the meat or the brine. Do you think that will be OK, or should I order some XL plastic wrap and switch it out for the foil?