You can see that some of the cure mixture is still stuck to the belly. Nothing to worry about here, you really want to get the salty mixture off so it will not be over bearing with salt.
AMIK, has lost about 5% and is firming up nicely. With all of this meat and fat hanging, the humidity has been a little bit harder to control. At first I was having a hard time keeping the humidity up now it is climbing quickly. I put a small fan facing the outside hole of the fridge, at the hole where the power plug goes out, and it is cycling the air much better. Staying at 55F to 56F, and right around 68RH to 72RH. Looking good.
I have some new things I am hoping to try between this week and next week. Hot dogs, I need to make some Trotter Gear, and while I am at it I am going to knock out Augusts Charcutepalooza and make a Pig Trotter, and hock, Terrine. With spicy apple mostardo, house made whole grain mustard, and cranberry compote. Should be great. Check back soon, and remember. "Source Local, and Love your Meat"!!!