Bacon/Cure help needed

Discussion in 'Smoking Bacon' started by rpeters48, Mar 16, 2016.

  1. I started last week 100 lbs of bacon using bearcarvers method (Extra Smokey) the issue I ran into is about day 4 there was a lot of liquid in my fridge and couldn't determine which bag it came from, 2 days later I found which bag but there is now no liquid left. These were max of 2" but now I'm not sure what to do. do I try and mix up more cure or hope it was good enough? all were lightly chamber sealed
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Mix another batch and proceed with the cure. The amount of cure will be a little high but nowhere near toxic.Give that piece an extra long soak in fresh water to adjust the saltiness and you will be fine...JJ
    Last edited: Mar 16, 2016
  3. Thanks

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